Rabbit confit tortellini

A perfect way to prepare the often overlooked parts of the rabbit.

Makes 60 to 80 tortellini.

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Gluten
Egg

Ingredients

1

kg

rabbit

7

g

habanero pepper

3

g

fennel seeds

3

g

coriander seeds

2

g

oregano, dried

1

g

thyme

0.5

clove

garlic

12

g

sugar

50

g

coarse sea salt

1

g

saffron

250

g

pasta flour

4

g

salt

100

g

whole egg

50

g

egg yolk

15

g

olive oil

150

g

Taggia olives

as needed

salt and pepper

as needed

sunflower oil

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