Osteria di Talignano
Small, quiet restaurant in the middle of a queen area. Traditional dishes as well as seasonal courses are always homemade. On Sunday nights, in addition to the usual menu, torta fritta is also available.

The recipe:
Cappellacci with a filling of rabbit meat and olives


Ingredients (serves 6)
600 g home-made pasta-dough, 800 g rabbit meat (quick boiled with carrot, onion and celery), 100 g spalla cotta (cooked ham of pig shoulder), 3 slices of fresh sandwich loaf, 50 g quick-boiled beets, 1 egg, sage, rosemary and laurel, 2 tsp. of stoned olives, 8 fully ripe cherry tomatoes, 1 glass of vernaccia, 2 shallots, 1 stirring spoon of concentrated rabbit broth.
Preparation
Filling: let rabbit meat get cold after stewing, bone and mince. Mix in the beets, the sandwich loaf (diced), spalla cotta (cut in strips) and the egg. Grind this paste again till it gets thin and add salt&pepper. Cappellacci: roll out the dough to form a series of thin layers, cut them into small discs (5cm) and put a knob of filling paste in the middle. Fold the discs over, press down the edges and shape them into kind of rings around your finger. Gravy: brown the minced shallots in 2 teaspoons of oil together with a few needles of rosemary and a couple of sage leaves; as soon as they wither, sprinkle with vernaccia and mix in the previously chopped cherry tomatoes. Fry for 5 min, add the rabbit broth and the olives cut in rings, adjust with salt and pepper and let thicken for a while.