Name: Creamy rabbit spezzatino with fontina bucatini
Prep time: 120 min
Cook time: 70 min
Yield: 8
Cuisine: Italian
Ingredients: For the rabbit and stock; 1 (1.1 to 1.3kg) rabbit, boned (reserve bones for stock and meat for spezzatino); 60g butter; 1 shallot, chopped; 4 cloves garlic, crushed; 1 sprig fresh sage; 1 sprig fresh rosemary; 120ml dry white wine; 950ml water; For the spezzatino; Salt and freshly ground black pepper; 115g butter; 5 cloves garlic, sliced; 1 large shallot, sliced; 1 sprig rosemary; 1 sprig sage; 120ml dry white wine; 240ml heavy cream; For serving:; Funghi di bosco, recipe follows; Fontina stuffed bucatini, recipe follows; Chopped parsley, for garnish; Extra-virgin olive oil, for drizzling; For the fontina stuffed bucatini; For the dough; 450g plain flour, plus more for kneading; 4 large eggs, plus 3 large yolks; 1 tbsp extra-virgin olive oil; For the fontina stuffing; 450g fontina, grated