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Black Truffle Cannelloni with Bone Marrow and Rabbit’s Brains



  • Current rating: 5.0/5
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2 ratings


6 rabbit’s brains
50 g black truffle
10 g butter
200 g veal bone marrow
80 g Iberico pork belly
150 ml extra virgin olive oil (0.4º acidity), more as needed
500 g chicken
15 g carrots
15 g onions
15 g leek
50 ml sunflower oil
2.5 L water
500 g fresh veal knee bones
2 chicken carcasses
500 g knuckle
50 ml clarified meat consommé
2 g agar-agar
Sea salt, as needed
5 ml black truffle oil
1.0 cup of Meat Stock for Black Truffle Cannelloni with Bone Marrow and Rabbit’s Brains Magnifying_glass
1.0 cup of Meat Sauce for Black Truffle Cannelloni with Bone Marrow and Rabbit’s Brains Magnifying_glass


  1. 1
    For Rabbit’s Brains: Cleave the rabbit’s heads vertically with a clean blow. Using a round-tipped knife, remove the brain (now in 2 halves), being careful not to break it. Chill the brains. Set aside 3 half brains per person.
  2. 2
    For Black Truffle Cannelloni: Peel the black truffle and slice with an electric slicer to a maximum thickness of 0.05 cm (0.02"). Arrange the wafer-thin slices on lightly-buttered wax paper, forming a rectangle measuring 6 x 12.2 cm (2 1/2 x 5"). There must be no gaps and the wafers should overlap slightly so that the cannelloni can be rolled up without falling apart. Lightly brush the truffle with butter and cover with plastic film. Trim the film, leaving 1 cm (0.4") extra all around to facilitate handling. Set aside.
  3. 3
    For Marrow: Leave the bones at room temperature for at least 4 hours. Cleave the bones, trying not to break the marrow and use a round-tipped knife to extract it. Soak in water to remove any blood and refrigerate for at least 12 hours. Place in a pot of water and blanch slowly just until the water begins to boil. Remove from the heat and leave to cool in the cooking water. When cold, drain. Remove any gristle or bone and cut into 0.5 cm (1/4") cubes. Set aside.
  4. 4
    For Pork Belly En Confit: Soak the pork belly in cold water to remove any salt. Drain and trim off any rind. Cover with extra virgin olive oil and make a confit in the oven for 1 1/2 hours at 100ºC / 212ºF. Remove the pork from the oil and refrigerate. Remove any gristle or rancid parts and cut into 0.5 cm (1/4") cubes.
  5. 5
    For Consommé: Brown the veal bones in the oven at 180ºC / 356ºF. Trim any fat off the chicken carcasses. Cut the veal knuckle into pieces. Trim any fat off the chicken and cut into pieces. Peel the onions, cut into rings and brown in a skillet. Peel the carrots and trim the leek. Place all the ingredients in a pot and cover with water. Simmer for 8 hours, then strain.
  6. 6
    For Consommé Jelly: Season the consommé with salt. Mix in the powdered agar-agar. Over medium heat, bring to a boil, stirring the whole time. Remove from the heat and skim. Pour into a flat dish and place in the refrigerator to set.
  7. 7
    Presentation: Separately, heat the cubes of marrow and pork belly en confit until they lose any surplus fat and are warm. Drain and mix. Heat the consommé jelly and add to the marrow and pork cubes. Season with salt. Remove the wax paper from the truffle cannelloni and spread 20 g / 1 oz of the marrow and pork filling over the truffle rectangle. Roll up and place along the left side of a long dish. Season the rabbit’s brains and griddle until browned and lightly-cooked. Place 3 halves of brain to the right of the roll lengthwise, leaving 2 cm (3/4") between each. Finish the dish with a strip of black truffle oil along the top of the cannelloni and add some of the meat sauce.


By Chef Paco Roncero

Chef's Remark: This dish could be said to be representative of true Spanish cuisine, with the black truffle blending perfectly with the brains.  There is no single main ingredient; all of them are equally important.

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