Ingredients
For the dough
500g plain flour
5 whole eggs
50ml oil
Salt
For the filling
1.5kg rabbit liver
500g rabbit meat
150ml port
500g onions, finely chopped
100ml oil
For the broth
4 garlic cloves, minced
10 tomatoes, chopped
50ml olive oil
250g celery, finely chopped
1kg onions, chopped
pinch of salt and pepper400g leeks, chopped
rosemary, chopped600ml white wine
2 litres rabbit stock
Method
For the dough
Sift the flour and salt. Make pliable dough with the oil and water. Divide into halves and roll out into two very thin oblongs of pasta.
For the filling
Sauté the chopped onions in oil and add the rabbit meat and liver.
Cook for 10 minutes. Add the port and simmer for five minutes.
Pass through a food processor and put the mixture in a piping bag.
Pipe small drops of the mixture on the pastry.
For the broth
Sauté the onions, garlic, celery and leeks in the olive oil for five minutes. Add tomatoes and rosemary, season with salt and pepper. Deglaze with white wine and add the rabbit stock.
Simmer for 20 minutes.
Mario Schembri is an Executive chef & general manager, Ta’ Frenċ Restaurant, Xagħra.