List of Ingredients
- 12 OZ. of linguine
- 2 of rabbit fillets
- 4 TBSP. of Grana Padano cheese, grated
- 2 of egg yolks
- 2 of oranges
- 2 of lemons
- 1 bunch chervil, chopped
- extra-virgin olive oil
- salt
- freshly ground black pepper
Method
Preheat the oven to 300°F.
Arrange the rabbit fillets in a baking dish, season with salt, pepper and oil, and roast in the oven for approximately 15 minutes. Remove from the oven and slice thinly.
Meanwhile, bring a pot of water to a boil for the pasta. Add the rind and juice of one orange and one lemon, along with some salt. Add the pasta and cook until al dente. Drain reserving some of pasta cooking water, then return to the pot.
Grate 1/2 orange and 1/2 lemon and put zest aside. Finely slice the remaining orange and lemon peel.
Whisk the egg yolks with the Grana Padano, salt, pepper, chopped chervil, 1/4 cup water and a little grated orange and lemon zest. Add the mixture to the pot with the pasta with a splash of the reserved pasta water for a smooth sauce. Serve the linguine with the rabbit and top with a generous grind of pepper, a drizzle of oil, and finely sliced citrus zest.