Roasted Young Rabbit With Gnocchi And Fricasse Of Spring Vegetables, Spinach Puree, And Morel Foam
Serves: 2
Destiney Bartoletti
1 January 1970
Based on User reviews:
46
Spice
50
Sweetness
45
Sourness
39
mins
Prep time (avg)
4
Difficulty
Ingredients:
1
Salt1 tbsp
Pure Olive Oil1 tbsp
Unsalted Butter1 tbsp
Olive Oil1 tbsp
Butter1 cup
Fava Beans1 tsp
Garlic (minced)1 tbsp
Shallot (minced)1.5 cups
Chicken Stock1 tbsp
Parsley1 cup
Heavy Cream1 cup
Grated Parmesan1 cup
Onion (minced)1 cup
Onion (chopped)Directions:
1
Salt and pepper the rabbit loin
2
In a large saute pan, heat oil and butter over high heat
3
Sear the loin on all sides and then cook to medium doneness for about 2 more minutes
4
Set aside and keep warm
5
Over medium heat using a large saute pan, add olive oil and butter
6
Caramelize the gnocchi on both sides for about 1 minute
7
Add sauteed morel mushrooms, onions, fava beans, fresh peas, fiddlehead ferns, and wild leeks
8
Add garlic and shallots and continue to cook for another minute
9
Add chicken stock a little at a time and reduce 1 more minute
10
Add parsley, heavy cream, Parmesan, truffle oil and salt and pepper, to taste
11
Heat up the Morel Foam and Spinach Puree
12
Over medium heat in a medium saucepan saute garlic, shallots, morels, leeks and onions in butter until very soft about 3 minutes
13
Add chicken stock
14
Bring to a boil under high heat
15
When it comes to a boil add heavy cream
16
Remove from heat and puree in a blender
17
Salt and pepper, to taste
18
Keep warm
19
Over medium heat in a medium saucepan add butter and saute onions and leeks for about 2 minutes
20
Add chicken stock, bring to a boil and then place into a blender with spinach
21
Puree until smooth and transfer to a bowl
22
Season with salt, pepper and cayenne
23
Place the bowl on an ice bath to stop cooking process
24
This keeps the color bright green
25
Keep in the refrigerator until needed