- Serves: 2
- Cook Time: 35 minutes
- Prep Time: 35 minutes plus 20 minutes soaking
- Effort: medium
For the ragu
- 4 dried shiitake mushrooms
- 4 tomatoes
- 2 tbsp unsalted butter
- 2 leeks, trimmed, finely sliced
- 2 tbsp tomato purée
- 2 tbsp cabernet sauvignon wine
- 2 rabbit legs
- 2 tbsp olive oil
- 1/2 lemon, juice and zest
For the pasta
- 100 g plain white flour, plus extra for dusting
- 1 egg yolk
1. Preheat the oven to 180C/160C fan/gas 4.
2. For the ragu: place the dried shiitake mushrooms into a bowl and cover with boiling water. Set aside for 20 minutes to soak, until softened. Drain, then remove and discard the stems and thinly slice the mushroom caps.
3. Blanch tomatoes in a pan of boiling water for 10-20 seconds, then drain and transfer to a bowl of cold water until cool enough to handle. Peel and discard the skins, then roughly chop the flesh.
4. Melt the butter in a frying pan over a medium heat until foaming, then fry the leeks for 5-6 minutes, or until softened but not coloured. Add a quarter of the chopped tomatoes to the pan, and cook for a further 4-5 minutes, or until the tomatoes have softened. Set aside to cool.
5. Blend the tomato and leek mixture with a stick blender until smooth. Place an ovenproof pan over a medium heat, pour the mixture into pan and stir in the tomato paste, wine and the remaining tomatoes. Season to taste with salt and freshly ground black pepper.
6. Carve the meat from the rabbit legs and cut into strips. Heat the olive oil in a frying pan over a medium heat and fry the rabbit meat for 3-4 minutes, turning occasionally, until browned all over.
7. Add the browned rabbit meat to the tomato and leek sauce. Place the pan into the oven for 12-14 minutes, or until the rabbit is tender.
8. For the pasta: sift the flour into a large bowl. Make a well in the centre and add the egg yolk. Using your fingertips, gradually blend the flour into the egg. Continue to mix with your fingers until the mixture forms a dough. If the dough is too dry, add a splash of water.
9. Turn the dough out onto a lightly floured work surface. Firmly knead the dough, using the heel of your hand to push the dough down and then away. Continue kneading the dough for 6-7 minutes, turning it frequently, until it is smooth and elastic.
10. Roll out the dough until it is 1mm thick. Cut the dough into rectangles 20cm in length and 6cm in width.
11. Cook the pasta sheets in a large pan of boiling salted water for 10-20 seconds, or until al dente. Drain, then add to the ragu and mix until the pasta is evenly coated. Stir in the mushrooms, then add a squeeze of lemon juice and season to taste with salt and freshly ground black pepper.
12. To serve, place the pasta into serving bowls and garnish with lemon zest.
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