Parma Ham- and Sage-wrapped Rabbit Loin with Pickled Carrots, Parmigiano Sauce, and Ricotta Dumplings

Adapted by
March 2011
Yield: 6 Servings


Pickled Carrots
2 cups thinly sliced carrots
1 cup white wine vinegar
1 cup water
¾ cup sugar
1 tablespoon Kosher salt
Rabbit Loins
12 thin slices Parma ham
12 small sage leaves
6 rabbit loins trimmed
Ricotta Dumplings
¾ pound fresh ricotta cheese
1 egg plus 1 egg yolk
1 cup fine grated Parmigiano-Reggiano cheese
1 ounce all-purpose flour
2 cups fresh soft bread crumbs
Salt and freshly ground black pepper
Melted butter
Parmigiano-Reggiano Sauce
1 cup dry white wine
1 shallot minced
2 cups cream
1 cup grated Parmigiano-Reggiano cheese
1 splash freshly squeezed lemon juice
1 scant pinch of salt
To Assemble and Serve
olive oil
Salt and freshly ground black pepper
Pea shoots


For the Pickled Carrots:

Bring a pot of salted water to a boil, and blanch the carrots for 2 minutes. Allow the carrots to cool. Combine the vinegar, water, sugar, and salt in a small and bring the mixture to a boil. Allow the mixture to cool, and pour it over the carrots. In an airtight container, pickle the carrots for at least 2 days.

For the Rabbit Loins:

Lay out 2 slices of the Parma ham, and put 2 sage leaves on top of the ham slices. Put the rabbit loins onto the ham and neatly, tightly roll them up. Wrap the rabbit roll tightly in plastic wrap. Repeat with remaining ham, sage, and rabbit, and reserve cold until pick-up.

For the Ricotta Dumplings:

Gently mix the ricotta, egg, egg yolk, Parmigiano-Reggiano cheese, flour, bread crumbs, salt, and pepper, and allow the mixture to chill for 1 hour. Bring a large pot of water to a gentle boil. Roll out the dumplings on a floured surface, and cut them into 1-inch x 1-inch pieces. Place them into the water, and cook for 3 to 4 minutes. Toss the dumplings in melted butter, and reserve warm until pick-up.

For the Parmigiano-Reggiano Sauce:

Combine the wine and shallot in a sauce pot, and reduce until the mixture is nearly dry. Add the cream, and reduce by half. Remove the mixture from the heat and whisk in the Parmigiano-Reggiano. Transfer the mixture to a blender, and blend until smooth. Add the lemon juice and salt. Reserve warm until use.

To Assemble and Serve:

Preheat the oven to 375ºF. Heat olive oil in a large, nonstick pan. Season the Rabbit Loins with salt and pepper, and put as of them in the pan as you can reasonably fit. Sear the loins to brown the ham on all sides. Put the Rabbit Loins into the oven, and cook for 5 minutes, until the meat is medium rare to medium. Remove the Rabbit Loins from the oven, and let them rest for 10 minutes. Slice the Rabbit Loins into 3 pieces, and plate. Plate 4 to 5 Ricotta Dumplings and top with a generous pour of Parmigiano-Reggiano Sauce. Garnish with a few Pickled Carrots and pea shoots, and serve at once.