The Michelin starred chef Agostino Iacobucci shows his new recipe: “Stuffed conchiglioni with rabbit ragu and smoked provola” .

One can find this recipe on Leonessa’s calendar 2016 – February.

Ingredients

300 gr Conchiglioni Leonessa

1 rabbit

500 gr white and golden onion

500 gr buffalo provola

1lt milk

500 ml fresh cream

160 gr extra vergin olive oil

2 garlic slices

Grated parmesan cheese, carrot, rosemary, thyme, laurel oak, celery, salt and pepper.

Method

Cut the onions finely and marinate into 500 ml of milk for 24 hours. Debone the rabbit and put the bones aside. Make the rabbit jus: brown the bones into 100gr of oil, with aromatic herbs, celery, carrots and 2 slices of garlic. When cooking is nearly complete, pour a little bit of wine and then 1 lt of water into the pan. Cook it gently for 1 hour. Filter it with a small colander. Take another pan, cook a carrot and a piece of celery slowly with oil, then add the marinated onions, the laurel oak and the rabbit meat. Cook it gently for 5 minutes, then add the milk one have used before for onions and leave it coooking for about another 30 minutes. Take another pot and cook the fresh cream with 500 ml of milk (at 60° C) for 10 minutes. Let the buffalo provola melt into the pot. Mix it well and get a sauce. Cook the Conchiglioni in boiled salted water and let them cool for some minutes. Fill the Conchiglioni with the sauce and bake them at 190° C for 7 minutes. Place the stuffed conchiglioni on buffalo cream and garnish with the rabbit jus on the top, aromatic herbs. They can percive the sweet taste of pasta, carrots and onions as well as the smell of aromatic herbs and smoked provola. A red wine from Ischia ( based on Piedirosso, Guarnaccia and Aglianico’s grapes ) brewed in steel barrels with fresh fruits and flowers, should be combined with this meal. One can taste a strong flavour and a touch of sourness too.