Rabbit ravioli, Ticino büsción cheese, sweet pepper cream and hazelnuts - The recipe

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Preparation:

Egg pasta:

1. To make the perfect egg pasta, mound the flour (set a small amount aside to use if necessary) and shell the eggs in the middle.
2. Using a fork, mash the eggs, taking a little of the flour that surrounds them. When the mixture is no longer liquid, knead it vigorously on the pastry board until you obtain a smooth, elastic dough, which you will place in a well-sealed plastic bag. Leave to rest for at least an hour at room temperature. 
3. Using a rolling pin, roll out the dough directly on the pastry board to the desired thickness. You can also use a pasta machine. In the latter case, cut part of the dough with a pastry cutter, making sure to leave the rest of the dough in the bag to prevent it drying out. Lightly flour it and roll it out with a rolling pin just until it fits the width of the rolls. 
4. Cut up the rabbits. Brown the shoulders and legs in a frying pan. Cut the onion, celery and carrots into pieces and fry them separately, then add them to the rabbits. Season with garlic and rosemary and cook, covered, at 160°c for one hour. 
5. Mince an onion and fry in a saucepan, add the meat from the legs and shoulders and separate.  Season with salt and pepper. Prick with a knife. Brown the julienned shallots in a pan with a little oil. Pour into a Pacojet jar and finally make homogeneous. 

Sweet pepper cream:

1. The preparation of the pepper sauce begins with the washed and dried peppers.  
2. Place them on a baking tray lined with baking parchment or aluminium foil. Light the grill and wait for the surface of the peppers to grill. Turn them over so that they are evenly grilled on all sides.
3. When the peppers are cooked but still hot, remove the outer skin, open them and remove the stalk and seeds.
4. Place the pepper fillets in a blender (an immersion blender is also suitable). Don't use the juice released when cleaning the peppers, as it could detach from the sauce. Add the other ingredients and blend until creamy. The roasted pepper sauce is now ready and can be eaten immediately or kept in the fridge for a few days. 

Fondue büsción:

• In a saucepan, melt the milk and büsción with a pinch of salt over a bain-marie. Emulsify the mixture. Pour into the dish. 

Toasted hazelnuts: 

• Toast the hazelnuts in the oven at 160 °C for 10 minutes. 

A recipe by Chef Andrea Barbano of the FLAMEL Restaurant at the Hotel LUGANODANTE.