Barbara Lynch's Strozzapreti

Ingredients

• 1 cup picholine olives
• 6 sprigs rosemary sprigs
• 6 ounces meat braised, picked rabbit, recipe below
• 12 ounces strozzapreti fresh, recipe below
• 4 tablespoons unsalted butter
• kosher salt
• fresh ground black pepper
• grated Parmigiano Reggiano cheese
• 2 cups semolina
• 1/2 cup all purpose flour
• 2 tablespoons extra virgin olive oil
• 2 teaspoons kosher salt
• luke warm water
• 2 tablespoons extra virgin olive oil
• 1 whole rabbit arms, legs and loins removed, reserve carcass for stock
• 1 Spanish onion each:, quartered; celery ribs, chopped; carrot, peeled and chopped; cloves garlic, peeled and diced
• 1/2 cup dry white wine
• 1 teaspoon whole black peppercorns
• 1 teaspoon whole coriander seeds
• 2 sprigs rosemary
• 3 bay leaves each
• 3 quarts chicken stock

Nutrition

• Calories : 1630 calories
• Carbohydrate : 172 grams
• Cholesterol : 265 milligrams
• Fat : 55 grams
• Fiber : 9 grams
• Protein : 103 grams
• SaturatedFat : 16 grams
• Sodium : 3100 milligrams
• Sugar : 19 grams