This recipe has been adapted from a January
2009 Gourmet recipe by Toni Oltrani.
Makes 4 servings
Ingredients -
- 1-2 rabbits, cut
into 4-5 pieces each
- 1/3
cup extra-virgin olive oil
- 2
tablespoons chopped thyme
- 2
tablespoon chopped rosemary
- 1
tablespoon fine sea salt
- 1/2
to 1 teaspoon hot red-pepper flakes
- 12
garlic cloves, peeled
- 2
(1/4-inch-thick) slices pancetta, cut into 1-inch pieces
- 1
cup dry white wine
- 24
oil-cured black olives
1.
Preheat
oven to 450°F with rack in middle. ( we used Weston's Roaster Oven which
allows you to save room in the oven for important things like dessert)
2.
Toss
chicken with oil, thyme, rosemary, sea salt, red-pepper flakes, and 1 teaspoon
pepper, rubbing mixture into chicken.
Arrange
rabbit pieces, skin side up, in 1 layer in a 17-by 11-inch 4-sided sheet pan.
Scatter garlic and pancetta on top and roast until rabbit begins to brown,
about 20 minutes. Drizzle wine over rabbit and roast 8 minutes more. Scatter
olives over rasbbit and roast until skin is golden brown and rabbit is cooked
through, 15 to 20 minutes more. Let stand 10 minutes.
What better accompaniment
to rabbit than carrots... here is a wonderful recipe for sous vide cooking
carrots using Weston's new immersion sous vide.
Glazed Carrots
· 1 pound
baby whole baby carrots, peeled or well-scrubbed, or 1 pound medium to large
carrots, peeled and cut into 1-inch chunks
· 2
tablespoons unsalted butter
· 1
tablespoon granulated sugar
· Kosher
salt
· Freshly
ground black pepper
· 1
tablespoon chopped parsley or dill (optional)
1. Preheat sous vide to
183°F. Place carrots, butter, sugar, and 1/2 teaspoon kosher salt in a vacuum
bag and seal according to manufacturer's instructions. Cook carrots in the
water bath until fully tender, about 1 hour. At this point, carrots can be
stored in refrigerator for up to 1 week.
2. Empty entire contents of
bag into a 12-inch, heavy-bottomed skillet and cook over high heat, stirring
constantly, until liquid has reduced to a shiny glaze, about 2 minutes. Season
to taste with salt and pepper, stir in parsley or dill, and serve.
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