Tagliolini with Rabbit and Mushroom Ragù

Method

1. Lightly flour the rabbit pieces (including liver and innards).
2. In a cast-iron pot, heat a drizzle of oil and brown the rabbit pieces until lightly golden on all sides. Set aside.
3. Add a little butter and brown the liver. Add garlic, rosemary, and bay leaf. Once browned, set aside.
4. In the same pot, add carrot, celery, and onion. Sauté slowly. Remove the garlic.
5. Add olives and a little tomato paste; toast well. Add a couple of crushed juniper berries.
6. Return the rabbit to the pot. Deglaze with white wine. Once evaporated, cover with meat or vegetable broth. Cover, leaving a small gap, and cook for about 1.5 hours, until the rabbit falls apart.
7. Meanwhile, dice the cleaned porcini mushrooms.
8. In a pan with oil and butter, add a garlic clove, sage, and thyme. Once sizzling, add the mushrooms and cook until browned and a fond forms.
9. When the rabbit ragù is ready, remove the rabbit pieces and shred the meat, carefully removing all bones. Keep some pieces whole if desired.
10. In a separate bowl, blend the liver with some cooking liquid to make a creamy sauce.
11. Add the mushroom fond to the ragù, then add the liver cream and some pure cooking liquid. Finally, add the shredded rabbit. Let it simmer while you cook the pasta.
12. Cook the tagliolini in boiling salted water. When they float, drain directly into the pan with the sauce.
13. Add a ladle of pasta cooking water. Toss for a moment, then turn off the heat. Add a knob of butter and a dusting of Parmesan. Mix well.
14. Serve with crispy sage leaves (flash-fried in butter) and some raw porcini shavings on top.