Tagliatelle with Rabbit Ragu, Olives and Orange Beurre Blanc Sauce

Method

1. Heat olive oil in a pan and add the rabbit meat, sear until browned.
2. Add celery, carrot, and onion (one spoonful each), lower heat and sweat the vegetables.
3. Add broth, bring to a boil, and cook the ragù for 20 minutes.
4. Meanwhile, for the sauce: heat a saucepan with black pepper, fresh rosemary, and a cleaned shallot. Add a pinch of butter and cook slowly.
5. Once the butter is flavored, deglaze with white wine and let it reduce.
6. Peel an orange, add the peel to the wine, and squeeze the juice to add at the end.
7. Once the wine has reduced, strain the liquid, add the orange juice, and gradually add butter until you obtain a thick sauce.
8. While the pasta cooks, dice the olives into brunoise to top the dish.
9. When the pasta is almost done, transfer it from the water to the ragù broth to finish cooking. Add a drizzle of oil and plate.