CookingDistrict.com Logo
Logo  
  0create accountlogin
where profession meets obsession
\"printfriendlyCDlogo\"
return to articles
More 'Reel Food'
David Chang And Sean Brock Make Hot BrownsDavid Chang And Sean Brock Make Hot Browns
An excerpt from The Mind Of A Chef
Chefs Edward Lee And Ivan Orkin Make Coney Island TofuChefs Edward Lee And Ivan Orkin Make Coney Island Tofu
An excerpt from The Mind Of A Chef
Tom Aikens' Culinary Notes from the UK: Sous Vide Lamb FiletTom Aikens' Culinary Notes from the UK: Sous Vide Lamb Filet
A demo at Star Chefs ICC
Smoking a Roasted ChickenSmoking a Roasted Chicken
Adding smoked flavor to a traditional roast chicken
Modernist Cuisine - Recipe - Rare Beef JusModernist Cuisine - Recipe - Rare Beef Jus
Using sous vide for perfect beef
Recent Articles
Blend Brisket and Dry-Aged Short Rib BurgerBlend Brisket and Dry-Aged Short Rib Burger
A great new burger from Executive Chef Cenobio Canalizo of Michael Jordan’s The Steak House N.Y.C. in Grand Central
Grinding Your Own MeatGrinding Your Own Meat
The first step for a better burger
Happy World Whiskey DayHappy World Whiskey Day
Celebrate with some of our favorite whiskey cocktail recipes
Ribs Ribs
Pitmaster Mark Roper of Morgan’s Barbecue in Brooklyn shares his tips for creating his Texas-style ribs at home.
Happy National Cheese Souffle DayHappy National Cheese Souffle Day
Celebrate with these great recipes

Reel Food

A Delicious Rabbit Dish to Kick Off Your Weekend

By on

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.