Rabbit Agnolotti With Rosemary And Chicken Brodo

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Martha Stewart
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 rabbits (1 1/2 to 2-pounds each), legs removed

2 parsnips, peeled and cut into 1/2-inch pieces

2 cups baby spinach

3 tablespoons very finely chopped shallots

1 tablespoon very finely chopped rosemary

1 tablespoon chopped parsley

1/4 cup freshly shaved parmesan

Sea salt

Freshly ground pepper

3 tablespoons coarse salt

4 sprigs fresh rosemary

4 sprigs fresh thyme

Olive oil

1/4 cup vegetable oil

3 pounds chicken wings

1 carrot, cut into 1-inch pieces

1 celery root, cut into 1-inch pieces

1 head of garlic, halved

16 cups chicken stock or water

Coarse salt and freshly ground black pepper

1 tablespoon butter

1/2 cup finely chopped carrots

1/2 cup finely chopped celery root

1 cup packed baby spinach

1 large egg

1 tablespoon freshly grated parmesan cheese

1 tablespoon mascarpone cheese

2 tablespoons minced shallots

1 teaspoon chopped rosemary

2 teaspoons chopped parsley

1 teaspoon very finely chopped garlic

Pasta Dough

Coarse salt

1/4 cup freshly shaved parmesan

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