Rabbit Meatballs with Porcini Tagliatelle
This dish is packed with the savory earthiness of wild porcini mushrooms. The rabbit kidneys really add a lot of flavor to the meatballs, but you could leave them out.
Wine Pairing: Nebbiolo or Red Burgundy
Ingredients: Makes Servings
1 package (8.8oz) Morelli Porcini Mushroom Tagliatelle
¼ cup of Heavy Cream
Leftover Braising Liquid from Porcini Braised Rabbit Legs
2 tbsp minced Flat Leaf Parsley, plus extra (if desired) for garnish
1 tsp Lemon Juice
8 Porcini Braised Rabbit Legs (one recipe)
4 Rabbit Kidneys (from Whole Rabbits), minced
1 1/2oz Dried Porcinis, rehydrated & finely minced
1 cup Panko Bread Crumbs
1 Egg Yolk
3 tbsp Mayonnaise
1 tbsp Canola Oil
1 tbsp Unsalted Butter
½ cup minced Onion, caramelized
1 tsp minced Fresh Thyme
1 tsp Lemon Juice
Salt to Taste
- Pull the meat off of the rabbit legs, then shred & finely mince it.
- Mix all the meatball ingredients together in a large bowl.
- Make one small meatball and cook it in an oiled frying pan to taste for salt. Add additional salt to the mixture if necessary.
- Simmer the porcini braising liquid down until it’s about a cup in volume.
- Bring a pot of salted water to a boil.
- Sear the meatballs into a hot, oiled skillet until well browned.
- Reduce the heat under the pan to low and add the reduced braising liquid & cream to the meatballs. Bring the liquid to a simmer, then remove it from the heat. Periodically baste the meatballs while waiting for the pasta, to help keep them from drying out.
- Boil the pasta until on the tougher side of al dente.
- Use tongs to remove the pasta from the water, then add it to the skillet with the meatballs.
- Add the parsley & gently toss the skillet’s contents to coat, taking care not to break the meatballs. Squeeze in the remaining lemon juice & toss again.
- Serve, sprinkled with additional parsley if desired.