Pasta envelopes stuffed with a mixture of minced hare, chicken livers and lardo, served with a decadent sage butter sauce, pickled Jerusalem artichokes, fried trompette mushrooms and shavings of parmesan cheese.
2Shallotsfinely chopped, sweat in olive oil for 10 minutes
1cloveGarliccrushed and sweat with the shallots
50mlBrandy
Thymea sprig, leaves picked and chopped
For the pasta
300gPasta flour
3Egg yolks
2Whole eggs
20gExtra virgin olive oil
Salta pinch
For the sage butter sauce
500mlChicken stock
Sage
100gUnsalted buttercut into small cubes
1Lemon
For the pickled Jerusalem artichokes
350gRice vinegar
240gCaster sugar
250gJerusalem artichokespeeled and finely sliced on a mandolin
To finish
100gTrompette mushroomscleaned and washed
Sage bunch (pick the leaves and deep fry at 180C until crispy, keep stalks for sauce)
Parmesangrated
Instructions
To make the sauce, pour the chicken stock into a saucepan with the sage stalks and reduce by half. Whisk in the cold butter, season and add a squeeze of lemon juice.
To make the hare mix, mince the hare meat, lardo and chicken livers using a mincer attachment on a Kitchen Aid. Place this mix into a bowl and add the cooked shallots and garlic. Season and add the brandy and thyme. Check the flavour and seasoning by cooking a small amount in the oven and tasting.
To make the pasta, place the flour and salt in a food processor then slowly add the eggs and olive oil. Take the mix out of the food processor and knead for 5 minutes until the dough is smooth and elastic. Clingfilm the dough and rest for 1 hour.
To pickle the Jerusalem artichokes, warm the vinegar and dissolve the sugar inside. Pour over the sliced artichokes.
To make the agnolotti, roll the dough through a pasta machine until you can see your hand through the pasta sheet (setting 1 on the machine). Using a teaspoon place a small amount of the hare farce, equally spaced apart along the length of the pasta. There should be a gap of 3cm in between each spoon of farce. Carefully fold the pasta over the mix and seal the pasta around the farce. Using a pasta cutter wheel, cut in between each agnolotti. Place them on a lightly floured tray.
Cook the trompettes in foaming butter until crispy and drain on kitchen paper.
Cook the agnolotti in boiling salted water for 4 minutes, then place them in the sage butter sauce. Spoon them into a bowl, place a few slices of artichokes on top and finish with the deep fried sage, crispy trompettes and grated parmesan.