Risoni fried with rabbit sauce

60 min
4 People
60 min
INGREDIENTS for 4 people

For the Risoni balls

4 oz Barilla Risoni no.26

2 oz Barilla Risoni no.26 overcooked

1/2 cup Parmigiano Reggiano cheese

2 eggs

flour as needed


seed oil to taste (for frying)


White pepper


For the saffron-flavored sabayon

3 oz potatoes

3 oz chicken stock

3 oz egg yolks

6 tbsp seed oil

1.5 tbsp lemon juice

1 tsp mustard

saffron stems



For the bell pepper sauce:

2 bell peppers

2 medium yellow onions

bagna cauda to taste

extra virgin olive oil to taste

mild chili


For the tomato sauce

5 Roma tomatoes

extra virgin olive oil

1 clove garlic

½ onion




For the Mostarda sauce

Mostarda from Cremona

apple white vinegar to taste

white wine to taste

salt, pepper


For the yogurt and the basil oil dressing

Greek yogurt 0% fat

whipping cream

1 bunch basil

extra virgin olive oil

lemon juice



For the bagna cauda

extra virgin olive oil


10 cloves of garlic



For the rabbit

8 rabbit chops with bone

extra virgin olive oil



For the Risoni balls

Bring to boil a pot of salted water.

Preheat a casserole with some olive oil, add the Barilla Risoni and toast on medium heat for about 1 minute, then pour the boiling salted water and finish cooking.

Put the overcooked pasta in a mixer, with some of the cooking water and the Parmigiano Reggiano, then blend to obtain an homogeneous mixture.

Add 1.7 oz of the mixture to the cooked Barilla Risoni and blend well. Leave to cool.

Prepare one bowl with the flour, one with eggs beaten with a whisk and one with the bread

Form balls about 1/3 oz each with the Risoni mixture and dip in flour, then in the eggs and then in the bread.

Heat the seed oil in a pan, then fry the Risoni balls just before serving


For the saffron-flavored sabayon

Mix all the ingredients in a blender

Cook the mixture for 6 minutes at 60°C/ 140° F then 1 minute more at 70°C/ 158° F.

Save in a thermal syphon at 60°C / 140° F until serving.


For the bell pepper sauce:

Julienne cut the onions.

Skin the bell peppers and cut in dices.

Caramelize the onions in a pan with oil. Add the bell peppers diced and cook covered with the lid for about 20/30 minutes on medium/low heat.

Blend and whip with olive oil, sieve and dress with the bagna cauda.

Put aside.


For the tomato sauce

Clean and seed the tomatoes and cut in small dices, concassé.

Preheat a pan and sauté the onion and garlic with some oil; add the concassé and cook on high heat for a couple of minutes.

Add the basil, let cool and sieve. Put aside.


For the Mostarda

Preheat some water.

Put the Mostarda, vinegar and the white wine in the mixer’s bowl.

Mix the ingredients adding hot water until obtaining a smooth and even mixture. Adjust salt and pepper and set aside.


For the yogurt and the basil oil

Bring to boil a pot of salted water and blanch the basil.

Let cool and blend in a thermomix at 60°C / 140° F. Leave soaking then strain and set aside

In a bowl, mix the yogurt and the whipping cream; add the lemon juice and end with the water, to obtain the desired texture.

Adjust the salt and keep in the fridge.


For the rabbit

Note: the rabbit has a gamy flavor. If you don’t like that, to eliminate itt, marinate the rabbit overnight with the sliced shallot, a spoon of white vinegar and one of white wine

Cook the rabbit chops in a preheated pan with oil and butter for at least 20 minutes before serving.


For the bagna cauda

Add olive oil and butter in a pan with 10 garlic cloves and cook on low heat for 20 minutes, then add the anchovies and cook on low heat for another 20 minutes.



Set the various sauces on the plate and one ball next to each.

Plate the rabbit chops and some drops of extra virgin olive oil.

As garnishment, add some sprouts of your choice


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