DSC06074BWI met Alex after he did some work with the Good Food & Wine Show in Cape Town a little while back with the lovely Jacqui Brown (Editor of Ginja Magazine).  As my then bistro was just up the road from the CTICC, they came down to have a drink with me, which turned into a bit more than “a” drink, if you know what I mean… 😉

Alex is a very talented chef – you should go have a look at some of his creations on his website!  Here he has put me to shame with this rabbit recipe, which I have not tried (he lives in Durban, after all), but my does it not look and sound yummy!
RABBIT PUTANESCA
Rabbit galantine with arrabiata, anchovy and parmesan goujeres, crispy offal and capers

This dish delivers awesome, proper Italian flavours coupled with succulent, tender lemony Rabbit. The fuss of deboning the rabbit is worthwhile, however it can be omitted and the rabbit cooked on the bone if one would prefer to.

For the Rabbit:

  • You will need:
  • One whole Coniglio rabbit
  • Zest of one large lemon
  • Fresh thyme leaves
  • Salt and freshly cracked black pepper

Debone the Coniglio rabbit starting at the breast and following the bone structure until complete. Remove the legs after deboning and cut each in half. Use these to fill the thinner parts of the deboned rabbit. Remove the kidneys and liver and reserve for later.

Flatten out the rabbit into a rectangle and sprinkle with thyme leaves, lemon zest, salt and pepper.

Roll up the rabbit to create a long cylinder and then wrap tightly in cling wrap.

Place in a vacuum bag and sous vide for 3 hours at 65c.

If you do not have a sous vide machine, you can poach the rabbit on a low heat or wrap it in tin foil tightly and roast for about 30-40minutes at 170c.

For the Arrabiata sauce:

  • 1-2 Garlic cloves
  • 1 onion finely diced
  • 2 red chillies finely chopped
  • 30g olive oil
  • 400g diced tomatoes (deseeded)
  • 1 sprig fresh basil
  • Salt and black pepper to taste

Sauté the onion, garlic and chillies in the olive oil until glossy. Add the remaining ingredients and bring to the boil for about 15 minutes. Blitz in a food processor and season to taste.

For the goujeres:

  • 1 cup of water
  • 50g salted butter
  • 1 cups flour
  • 3 eggs
  • Anchovies
  • Parmesan

Bring the water and the butter to a rolling boil. Remove from heat and add flour, stir vigorously until combined with a wooden spoon. Stir until cooled slightly and then add the eggs one at a time to get the mixture to dropping consistency. Add however much parmesan you prefer and stir in to combine. Take a small blob of the mixture, flatten it into a disc and place the anchovy in the middle. Foldthe sides over and roll with floured hands to create a ball.

Deep fry until crispy and golden.

To serve:

Cook some home-made tagliatelle pasta and toss it in the arrabiata sauce.

Deep fry a handful of capers and season with salt. Dredge the kidneys and liver in flour and pan fry in a hot pan until crisp. Remove and season with salt and white pepper

Cut a section of the galantine and brown in a pan with olive oil.

Place the tagliatelle on a plate, top with the rabbit and offal. Place the goujeres around the rabbit. Sprinkle with the crisp capers, some pitted calamata olives and basil pesto. Garnish with flat leaf parsley and pea shoots._DSC0899