The Beginning
Things started out well for them...or so it seemed. Chef was itching to show me how to break down rabbit and I just sharpened my knife.
We needed all of the meaty parts of the rabbit to braise for the pasta filling, but Chef said he knew a cool way to use their ribs...
...for dinner!
We needed all of the meaty parts of the rabbit to braise for the pasta filling, but Chef said he knew a cool way to use their ribs...
...for dinner!
Now that's what I call family meal on a Monday night. Apparently TK uses the individual chops for amuse sometimes? They were insanely good.
Mondays turn into Shannon's personal culinary school and today Chef was teaching galantine. It is a traditional french preparation of a boned piece of meat, usually chicken. We didn't follow tradition very closely because instead of the skin of the animal to wrap the galatine, we used sliced prosciutto. The forcemeat (what's being spread out in the picture above) is made up of a panada, black truffles, pistachios, ground rabbit bellies and chicken breast thats been marinaded in madiera.
Panada Mix- 2 eggs, 3 tablespoons of brandy, 1 teaspoon of pate spice, 3 oz of flour and 1 tablespoon of salt. Then 8 oz of heavy cream is tempered in.
The plastic underneath assists in shaping the galantine. A rabbit loin has been laid down in the middle.
Once wrapped in cheesecloth, they were poached in hot- not boiling- chicken stock for roughly 35 minutes or until the internal temperature was about 160 degrees. Then we let them cool in the liquid overnight.
Final product- Beautiful amuse for the weekend. Rabbit galantine with celery, mint, citrus and cornichon salad.
The Making of Rabbit Agnolotti
Let the braising begin!
First, we got a hard sear on the legs.
Then they get braised all day with a little mirepoix, white wine, and chicken stock.
After the braise, the rabbit meat is picked for the pasta filling and the juices are reserved to mix in later.The Chips
You'll see in the final picture that the agnolotti dish is finished with carrot chips- not as simple as it sounds. Above are super thin carrots shaved on a mandolin.
Then they are laid on an oiled silpat, covered with another silpat and baked overnight on the lowest temperature possible.The Pasta
The pasta begins on my farm with the most beautiful eggs in the world.
90 of them, along with 4 lbs of all purpose flour make the pasta dough.
...and a whole lot of kneading!
Then over to the Emilio-miti pasta machine to sheet out some pasta!
There's that braised rabbit filling! It's been mixed with orange zest, the reserved rabbit jus, ricotta cheese, and basil.
Little pinches are made along the filling to form the tiny pillows of deliciousness.
By cutting them with a flick of the pasta cutter, the dough pinches together and the pillows form pockets that will carry the sauce.
Perfect little agnolotti!
This is the beginning of the pasta sauce.We start by searing the morel mushrooms, add butter, chicken stock and a chiffonade of preserved lemon. The sauce is finished with fava beans, mint, carrot chips and shaved parmesan.
And that is rabbit agnolotti!Who knew a bunny was so versatile?
The rabbits made their way into three stunning dishes at work, not a single part was wasted. Awesome!
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