Cappelletti of Rabbit, Provolone Cheese Cream and Foam of Dried Mushrooms | Serves 4

Cappelletti of Rabbit, Provolone Cheese Cream and Foam of Dried Mushrooms | Serves 4

This rabbit recipe by Andrea Sarri uses classic Italian flavours to create a hearty and rich filled pasta that is a true Italian delicacy. Buon appetito.  


rabbit legs 

rabbit shoulders 

1 white onion, chopped 

1 red onion, chopped 

5 garlic cloves, crushed 

175ml of white wine 

250g of Swiss chard 

1/2 bunch of marjoram 

1 egg 

60g of Parmesan 

extra virgin olive oil 

salt to season 

pepper to season 


1 celery stick, chopped 

1 carrot, chopped 

1 white onion, chopped 

(OR 2L broth or vegetable stock


500g of 00 flour 

1 egg 

13 egg yolks 

150g of semolina 


80g of Provolone cheese 

250ml of milk 


2 spring onions 

1 knob of butter 

25ml of extra virgin olive oil 

1 sprig of rosemary 

1 sprig of thyme 

50g of porcini or other dried mushrooms  

salt to season 

400ml of water 

1g of soya lecithin 


Thyme sprigs 

To make the vegetable stock, place the celery, carrot and onion in a medium-sized saucepan and cover with water. Bring to the boil and leave to simmer for 30 minutes. Leave to cool and strain through a fine sieve 

To make the rabbit filling, heat a large pan over a medium high heat and add a dash of olive oil. Season the rabbit and fry until coloured all over. Add the onions and garlic then deglaze with the white wine. Top with the vegetable stock, turn down to a gentle simmer and cook for 90 minutes 

While the rabbit is cooking, make and rest the pasta dough. Combine the flour with the egg, semolina and egg yolks in a mixer at low speed until fully combined and elastic. Wrap in cling film and leave to rest for approximately 1 hour in the fridge 

After 90 minutes of cooking, the rabbit meat should come easily away from the bone. Leave to cool in the liquid 

After cooling, take the rabbit out of the cooking liquid and remove the bones, picking the meat into small pieces. Reduce the remaining cooking liquid by half and set aside 

To finish the filling, blanch the Swiss chard in boiling salted water and refresh in iced water. Dry well then chop into small pieces and mix with the rabbit meat, marjoram, 1 egg and Parmesan 

For the Provolone cheese cream, melt the cheese with the milk over a bain marie and reserve 

Prepare the mushroom foam by browning the spring onion, butter, olive oil, rosemary, thyme and garlic in a small saucepan 

Add the dried mushrooms, salt and water. When it reaches a boil, remove from the heat, pass through a sieve, add the soy lecithin and blend with a hand blender 

To make the cappelletti, roll out the dough using a pasta machine until you have a thin sheet. Cut 4cm discs out of the pasta sheet and place a teaspoon of the rabbit mixture onto each disc 

Brush the edges of the pasta with a little egg wash. Cut out 6cm discs of pasta to cover the rabbit and lay over the top of the filling to make a dome shape. Press the top sheet down, expelling any air. Make six cappelletti per portion 

Bring a large saucepan of salted water to the boil and cook the cappelletti for 2 minutes. Drain on kitchen paper 

To serve, spoon some cream into the bottom of each bowl and place the cappelletti on top. Refresh the mushroom foam with a hand blender and spoon over the top of the pasta. Garnish with picked thyme and serve 

Did you have fun making this festive Italian recipe? We’d love to hear from you in the comments section below. Even better – share your pics on social media and tag us @bole.foods Ciao bella! 

Recipe cred: 

Share this post

Leave a Reply

Your email address will not be published. Required fields are marked *