Ingredients:
8 oz. boneless rabbit, preferably loin or hind leg. (Chicken or Veal may be substituted)
4 oz. fresh mozzarella cheese, sliced 1/4" thick
8 sage leaves
4 thin slices proscuitto ham
1/8 cup olive oil
4 oz. sliced mushrooms (preferably Chanterels)
1 clove garlic, minced
1/2cup Taylor Reserve California Marsala wine
1 cup rich rabbit, veal or chicken stock mixed with
2 tbsp. arrowroot
2 tbsp. heavy cream
1/4 cup chilled unsalted butter cut into small pieces
4 oz. capellini pasta cooked al’dente
2 oz. oven roasted tomatoes, diced in 1/4cup olive oil
1/2cup fresh spinach, washed and cut in very thin strips
Method:
Using a meat mallet, pound rabbit 1/8" thick between sheets of plastic wrap. Cut rabbit into 4 equal portions. Lay one ounce mozzarella on each portion of rabbit. Top each with 2 sage leaves and I slice proscuitto. Fold rabbit over filling to completely cover ham and cheese. Press edges to form a seal. Dredge rabbit in flour seasoned with salt and pepper. Heat a sauté skillet to medium high heat. Pour in olive oil. Brown rabbit on both sides. Remove and reserve, keeping warm. Add garlic and mushrooms to the pan. Sauté for 2 minutes. Add Marsala wine and bring to a boil. Reduce by one-half volume. Add chicken stock and arrowroot. Boil to thicken slightly. Add heavy cream and then butter, whipping until incorporated and sauce is smooth. On 4 plates, arrange hot pasta with sliced spinach, and top with tomatoes and olive oil. Place a Saitimbocca against the pasta and pour Marsala sauce over it. Saitimbocca” is an Italian idiom which means “jump in the mouth”, as it’s so good it will jump in your mouth.