Rabbit ragù and broth: debone the rabbit, set aside the bones and chop the meat.
Place water, the rabbit bones, 2 ribs of celery, 2 carrots, 1 onion, 1 bouquet garni and the parsley stems in a stockpot and cook for 1 hour.
Once cooked, filter the broth and set aside. Sauté in the pan, with salt and oil, the remaining vegetables, previously washed and diced to small cubes.
Once golden, add the rabbit, sauté and simmer with the white wine and white port.
Then add the broth and cook for at least 2 hours.
Carrot mousse: cut the carrots into cubes, cook them in lightly salted boiling water for a few minutes and drain.
Add some cream, blend and pour into a whipping siphon with two gas chargers.
Carrots: wash and peel all the carrots.
Cut the yellow and purple carrots into ribbons,
season the ribbons with oil and salt. Peel, blanch the baby carrots and grill them.
Heat the rabbit ragù.
Cook the pasta in abundant salted water, drain ‘al dente’ and mix in a sauté pan with the ragù and a dusting of grated Grana Padano cheese.
Arrange the fusilli pasta on the dish and garnish with the carrot ribbons and the baby carrots.
Complete with the carrot mousse and the chervil.