Name: Cavatelli with Rabbit Sugo and Smoked Ricotta
Yield: Serves: 4 to 5
Ingredients: ½ cup diced carrots; ½ cup diced celery; 3 cloves garlic, minced; 1 cup diced yellow onions; 3-4 sprigs fresh thyme; 1 tablespoon porcini mushroom powder; 1 cup dry white wine; 3 yellow heirloom tomatoes; ½ tablespoon fish sauce; 1 tablespoon garlic powder; 1 whole rabbit; Salt and pepper to taste; Smoking gun or other cold smoker; 4-6 ounces high quality whole milk ricotta (113g-170g); 1 lb cavatelli or similar pasta (dried is fine) (450g)

Preparation info

Serves:
4 to 5

Difficulty
Medium

Appears in

Champions of Sous Vide

By Mike La Charite and Jason Logsdon

Published 2019

About

Ingredients

For the Rabbit Sugo

1 whole rabbit
1 tablespoon garlic powder
3 cloves

Method

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 t