CookingDistrict.com Logo
\"printfriendlyCDlogo\"
news
 
More
'Reel Food'
Articles
Why Is Ketchup So Hard To Pour?Why Is Ketchup So Hard To Pour?
George Zaidan describes the physics behind the bottle
TEDx: Nong PoonsukwattanaTEDx: Nong Poonsukwattana
The Queen of the Portland food cart scene on her journey
Bourdain On BocuseBourdain On Bocuse
Why Bocuse is like Muhammad Ali
Upcoming Film: ChefUpcoming Film: Chef
The story highlights both a chef's struggle for artistic integrity as well as the importance of cornstarch in a humid environment.
Deconstructing the Chef: Ferran AdriąDeconstructing the Chef: Ferran Adrią
Ferran Adria speaks at the Museum of Science in Boston to welcome the Innovation in the Art of Food exhibit.

Reel Food
A Delicious Rabbit Dish to Kick Off Your Weekend
By Zachary Minot on April 6, 2012

Eater visits Nick Anderer at Maialino for a quick video of his Coniglio al Forno, whole rabbit braise with olives, rosemary, and white wine. Happy Easter everyone!

From Anderer:
"The rabbit is butchered into sections - the legs and shoulders are braised with chicken stock, prosciutto and white wine, the saddle and rack are pan-roasted with garlic and rosemary, the liver and kidneys are lightly butter-basted until medium rare. The whole thing is drowned in a sauce comprised of the rabbit braising liquid, a touch of veal stock, black olives, rosemary, garlic and Chardonnay vinegar."
Source:EaterNY

Comments

No documents found

Login to post a comment.