CookingDistrict.com Logo
Logo  
  0create accountlogin
where profession meets obsession
\"printfriendlyCDlogo\"
return to articles
More 'Reel Food' articles
How To Make April Bloomfield's Banoffee PieHow To Make April Bloomfield's Banoffee Pie
A sweet excerpt from The Mind Of A Chef
Tempura Fried Okra with Ranch Ice Cream | A Chef's LifeTempura Fried Okra with Ranch Ice Cream | A Chef's Life
A tasty excerpt from A Chefs's Life
How To Make The Best Breakfast With Ed Lee and Francis MallmannHow To Make The Best Breakfast With Ed Lee and Francis Mallmann
An excerpt from The Mind Of a Chef
The Four Fish We're Overeating — And What To Eat InsteadThe Four Fish We're Overeating — And What To Eat Instead
A TED talk from Paul Greenberg
Frank Lee's Clam Hash | A Chef's LifeFrank Lee's Clam Hash | A Chef's Life
Vivian Howard learns a new way to shuck a clam and how to make this Gullah classic.
Recent Articles
Gift Guide: For The Pasta FanGift Guide: For The Pasta Fan
Great equipment for homemade pasta
Chickpea & Chorizo with Ginger Beer from Ken OringerChickpea & Chorizo with Ginger Beer from Ken Oringer
A great vegetarian dish
Paella with Boston Lager from Ken OringerPaella with Boston Lager from Ken Oringer
A seafood dish for holiday entertaining
Gift Guide: Hostess GiftsGift Guide: Hostess Gifts
Gifts to give when you are a guest
Gift Guide: Edible GiftsGift Guide: Edible Gifts
Some delicious gifts

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.