Porcini Mushroom Fettuccine, Braised Rabbit, Carrot, Radish, Mixed Micro Herbs, Porcini Powder, Lemon Cream Sauce
Noodles like this are defined by there width. If I had doubled these noodles they would be called pappardelle instead of fettuccine, but that would be the only difference. This pasta very simply consists of flour, whole eggs, salt, olive oil, and porcini mushroom powder. All of the ingredients are mixed by hand and kneaded for about 10 minutes. The dough is rested for an hour in the fridge before being sent through a roller down to the smallest setting. It is then cut with the setting for fettuccine on the pasta roller and portioned. The pasta is then cooked in boiling salted water for a few minutes. I always taste pieces along the way til it achieves the desired doneness. The pasta is removed from the water and strained. Pasta should never ever be rinsed with water.
I braised a whole broken down rabbit in chicken stock, lemon juice, thyme and lots of aromatics. I tore the meat from the bones and strained the liquid over top of it. I cooled the meat in the stock before straining it. I reduced the liquid, added more lemon juice, butter and cream and whisked it to emulsify everything. Once the pasta was cooked it was tossed in the sauce in a pan.
I sauteed the small carrot and radish balls in butter for a few minutes before added the rabbit meat just to heat it up. I tossed this all with the pasta and placed it nicely in the bowl. I topped the pasta with the herbs and finished the dish off by sprinkling some of the porcini powder over it.