DUKAI

Signature White Rabbit Ragù

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Cooking

Step 1 of 7

1 of 7

Make the butter bean purée: blend 120 g of cooked butter beans with 150 g of warm stock, 10 g of olive oil and a pinch of salt until completely smooth, and pass it through a fine sieve. You want it smooth and almost invisible.

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What you are cooking with

Rabbit

  • 1 kg Rabbit meat, preferably leg meat
  • 100 g Guanciale or pancetta
  • 40 g Olive oil

Soffritto

  • 150 g Onion
  • 60 g Carrot
  • 60 g Celery

Aromatics

  • 2 each Garlic, cloves
  • 6 each Fresh sage, leaves
  • 1 each Rosemary, small sprig
  • 3 each Thyme, sprigs
  • 1 each Bay leaf

Liquid

  • 300 ml Dry white wine
  • 500 ml to 600 ml Rabbit stock or light chicken stock

The hidden body

  • 120 g Cooked butter beans
  • 150 g Warm stock, for the purée
  • 10 g Olive oil, for the purée
  • a pinch Salt

Finish

  • 50 g Butter
  • 30 g to 40 g Aged sheep's cheese
  • of half a lemon Lemon zest
  • 8 g to 10 g White wine vinegar
  • Black pepper
The whole method