Leonessa Manicotti Pasta with rabbit sauce, cream of smoked eggplant and chestnut crumble

Product combined with the recipe

manicotti Scatola 12 cf

Ingredients for 4 people

  • 360g of Leonessa Manicotti Pasta
  • 1 kilo rabbit
  • 1 kilo eggplant
  • 210g Provolone cheese
  • 200g of lemon
  • 150g chestnuts
  • 100g of Piennolo tomatoes
  • 12 tablespoons of extra virgin olive oil
  • 30g of butter
  • celery
  • carrot
  • onion
  • sage
  • basil
  • salt
  • pepper
  • mixed herbs
  • edible flowers
  • white wine to taste.


For the broth: After removing the meat, use the remainder of the rabbit to create a broth by sautéing the garlic, rosemary, and celery with the olive oil. Add water and boil. For the meat sauce: Cube the rabbit meat and marinate with oil, salt, lemon zest and aromatic herbs for approximately 10 minutes. In the meantime, sauté in a casserole oil, garlic, celery and carrot, all finely chopped. Add the rabbit meat and after 10 minutes of braising add the white wine and allow to evaporate. Add the tomatoes and add additional broth and allow to cook for 10 minutes. For the caviar: Place the eggplant in the over in aluminum foil along with salt, oil and aromatic herbs and cook for approximately 20 minutes at 200°C. Then peel the eggplant, whip with a hand mixer and salt to taste. For the chestnut crumble: On an oven tray, place the crumbled chestnuts with butter and brown for a few minutes. Cook the manicotti pasta in abundant salted water. Drain and amalgamate with the rabbit. Add the eggplant cream and fold in the grated provolone cheese. Salt to taste. Plate the pasta vertically and gently garnish with the meat sauce. Finally add the chestnut crumble and garnish with aromatic herbs, edible flowers and serve immediately.

Other recipes

Other products