Rabbit Agnoli with Sage Brown Butter

  • Ready in: 3 hours
  • Serves: 4
  • Complexity: very easy
  • kcal: 223
Rabbit Agnoli with Sage Brown Butter


  • RAGOUT:--
  • rice bran oil
  • 3 rabbit legs on the bone
  • 2 slices of pancetta, fine diced
  • 2 shallots, fine diced
  • 2 sticks of celery, fine diced
  • 3 garlic cloves, fine diced
  • 3 sprigs of rosemary, leaves fine diced
  • 3 sprigs of sage, leaves fine diced
  • 200 ml white wine
  • 2 litres chicken stock
  • SIDS SALT & PEPPER to taste
  • 50 g parmesan, grated
  • PASTA:--
  • 500 g 'OO' pasta flour
  • 5 eggs
  • plain flour, for dusting
  • semolina, for dusting
  • GARNISH:--
  • 50 g butter
  • 8 fresh sage leaves
  • Parmesan cheese


  1. RAGOUT: heat a little oil in a frypan then add rabbit legs and brown on all sides. Remove to a plate then add pancetta, shallots, celery, garlic, rosemary and sage to the pan and cook gently for 8-10 minutes but with no colour. Put rabbit legs back into the pan, add wine then simmer until reduced by half. Add enough chicken stock to cover, season with SIDS SALT & PEPPER then lower the heat and simmer for 1½ hours until the meat easily comes away from the bone.
    PASTA: put flour and eggs into a mixing bowl then mix mix together, kneading until smooth. Cover the bowl with clingfilm and put in the fridge.
    When rabbit legs are ready, remove from the pan and set aside. Discard all but 500 ml of the stock (freeze for later use) then simmer until reduced by ¾. When cool enough to handle, flake the rabbit into tiny pieces, or finely chop then put back into the pan. Mix very well, and if there is any liquid remaining, cook until it has evapourated, but not totally dried out. Allow to cool then add parmesan and set aside.