Braised Rabbit Legs with Cinnamon Sauce and Pepper Noodles

For the pepper pasta, prepare the pasta dough: Finely crush peppercorns in a mortar and knead with flour, eggs, olive oil and a pinch of salt to form a smooth dough. Shape into a ball, wrap in plastic wrap and refrigerate for 1 hour. Roll out the dough thinly on a floured work surface, dusting it repeatedly with a little flour. Cut with a sharp knife into narrow strips of dough. Cook the pepper noodles in boiling salted water until al dente.

For the braised rabbit legs, peel and coarsely chop the shallots and garlic cloves.

Rinse the rabbit legs with cold water, pat dry and season with salt and pepper.

Heat clarified butter in a frying pan and brown the rabbit legs on all sides. Remove the legs. Add the chopped shallots to the roasting mixture and roast. Add garlic, roast briefly and deglaze with wine. Pour in beef or chicken broth and stir well to loosen drippings from bottom of pure. Put the rabbit legs back in and simmer gently for 15 minutes in the closed roasting tin. Now add the herb sprigs and cinnamon sticks and simmer at low temperature for about 50 minutes.

Put the rabbit legs on a plate and cover with aluminum foil. Leave to rest in a warm oven. Strain the sauce through a hair sieve and bind with ice-cold butter in flakes.

Toss the pepper noodles in melted butter and place in deep plates. The

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