Guest Chef recipes

Stuffed Paccheri with rabbit stew and parmesan cream

Category: Starter

Ingredients for 4 portions

For the rabbit:

4 Onions

1 Clove of garlic

500 gr. Rabbit

700 gr. Pomodorella sauce

75 ml Pedro ximenez vinegar

75 ml Rose wine xinomavro (Ktima Gerovasilleou)

300 ml chicken stock

2 sprigs of fresh thyme

25 gr. Spicemix del mondo la spezia

100 gr. Parmigiano Reggiano Cream

Salt, Pepper

For the parmesan sauce:

150 gr. Parmesan sauce

60 ml Dairy cream

150 gr. Paccheri

Preparation Time: 2 hours of preparation + 20 minutes of execution


  1. Saute the rabbit, until it browns off.
  2. Remove the rabbit from the pot.
  3. Cook the onions and the garlic in low temperature until they are caramelized.
  4. Add the rabbit in the pot and reduce the heat by pouring Pedro ximenez vinegar and the wine.
  5. Add the pomodorella sauce, the stock, the thyme, the Spicemix del mondo la spezia, the salt and the pepper.
  6. Reduce the heat and let it braise for about 2 hours.
  7. Debone the rabbit and add the parmesan cream.
  8. Whip the pomodorella sauce, and use the sieve to strain her.
  9. For the Parmigiano Regianno Cream:
    1. Heat up the dairy cream and add the parmesan cream and the pepper.
    1. Boil the paccheri and stuff them with the rabbit.
    2. Put the pomodorella sauce at the base of the plate and then add the paccheri.
    3. Finally, dress the plate with the Parmigiano Regianno Cream.

Enjoy your meal…
Special credits to the restaurant Odos Delfon for their hospitality.

Chef: Eva Kapetanidou

Chef in the restaurant “Odos Delfon” for the last 6 years.

Motto: “A basic element for a perfect result is my team…”