Cavatelli with Rabbit Sugo and Smoked Ricotta


Preparation info

  • Serves:

    4 to 5

    • Difficulty


Appears in

Champions of Sous Vide: A Collection of Favorite Recipes from Two Dozen Sous Vide All-Stars

Champions of Sous Vide

By Mike La Charite and Jason Logsdon

Published 2019

  • About


For the Rabbit Sugo

  • 1 whole rabbit
  • 1 tablespoon garlic powder
  • 3 cloves


For the Rabbit Sugo

Preheat water bath to 167°F (75°C).

Season the rabbit with salt, pepper, and garlic powder. Sear in a pan over high heat (use a torch concurrently to get all of the areas that don’t have contact with the pan) until nicely browned. Remove from