Potato and Asiago Tortelli

SAVORY

May 29

Braised Rabbit, Leeks, Harissa Vinaigrette, and Swiss Chard

Chef Michael Lombardi of SRV | Boston

INGREDIENTS:

Pasta Dough:
320 grams 00 flour
175 grams whole eggs

Potato and Asiago Filling:
500 grams Idaho potatoes, boiled, skin removed, then mashed through a food mill or potato ricer
315 grams grated aged Asiago PDO
50 grams grated Pecorino Romano
5 egg yolks
5 grams kosher salt

Braised Leeks:
Leeks, green tops removed then halved lengthwise
Salt
Olive oil
1 bunch thyme

Braised Rabbit Legs:
4 rabbit legs
Salt
Black pepper
1 large onion, cut into 2-inch pieces
1 large carrot, cut into 2-inch pieces
2 ribs celery, cut into 2-inch pieces
2 quarts chicken stock

Harissa Vinaigrette:
160 grams harissa
140 grams lemon juice
100 grams olive oil

To Assemble and Serve:
Swiss chard, stems removed
Olive oil
Salt
Butter
Pecorino Romano

METHOD:

For the Pasta Dough:
In a stand mixer fitted with a dough hook attachment, mix to combine all ingredients. Let rest 10 minutes then mix again until elastic and smooth.

For the Potato and Asiago Filling:
In a large bowl, mix to combine all ingredients. Cool until room temperature. Set aside.

For the Potato and Asiago Tortelli:
Using a pasta sheeter, sheet the Pasta Dough until it becomes see-through. Cut the Pasta Dough into 2 ½-inch rectangles. Place a heaping tablespoon of Potato and Asiago Filling in the center of each rectangle. Fold the dough in half and push to seal the Pasta Dough. Repeat until all of the filling is gone.

For the Braised Leeks:
Heat oven to 350°F. In a braising pan, season leeks with salt, cover in olive oil, and add a bunch of thyme. Braise leeks until tender but still hold their shape. Let cool. Remove leeks from braising pan and cut into 1-inch pieces.

For the Braised Rabbit Legs:
Heat oven to 350°F. Season rabbit legs with salt and pepper and let sit 30 minutes. In an oven-safe pan, add vegetables, chicken stock, and rabbit. Braise until the meat is tender, approximately 2 hours. Let cool until workable. Pick rabbit meat off the bone and set aside. Transfer braising liquid and vegetables to a blender and add Braised Leeks. Blend until smooth.

For the Harissa Vinaigrette:
In a bowl, mix to combine all ingredients.

To Assemble and Serve:
Char Swiss chard leaves either by grilling or putting under a broiler with olive oil and salt. In a mixing bowl, dress the Swiss chard with the Harissa Vinaigrette. Set aside. Bring a pot of salted water to a boil. Add Potato and Asiago Tortelli and cook until al dente. Meanwhile, in a pan over medium heat, warm Braised Rabbit Leg meat with the blended sauce. Add a knob of butter and stir to emulsify. Toss cooked Potato and Asiago Tortelli into the sauce followed by olive oil and Pecorino Romano. Transfer Potato and Asiago Tortelli to a serving plate and top with dressed Swiss chard leaves.

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