Patina Restaurant
5955 Melrose Avenue
Los Angeles, CA 90038

Patina Catering
5735 Melrose Avenue
Los Angeles, CA 90038

Patinette at MOCA
250 South Grand Avenue
Los Angeles, CA 90012

Pinot Bistro
12969 Ventura Boulevard
Studio City, CA 91604

Cafe Pinot
700 West FIfth Street
Los Angeles, CA 90071

Pinot Hollywood
1448 North Gower Street
Los Angeles, CA 90028

Pinot Blanc
641 Main Street
St. Helena, CA 94574
707-963-6192 FAX

Pinot at the Chronicle
897 Granite Drive
Pasadena, CA 91101

Corporate Offices
5735 Melrose Avenue
Los Angeles, CA 90038

Wienerschnitzel Of Artichoke With Roasted Rabbit Loin And Chive Vinaigrette
Recipe by Joachim Splichal of Patina
Serves 4

Balsamic Vinaigrette
  • 2 tablespoons balsamic vinegar
  • Salt and freshly ground white pepper
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • 1 medium shallot, finely chopped
  • 2 tablespoons finely chopped chives
In a small bowl, whisk the balsamic vinegar with salt and pepper, to taste. Add the oil in a thin stream, whisking all the time, until the mixture is emulsified. If the vinaigrette is too thick, add a little water to thin it down, 1 teaspoonful at a time. Add the shallot and chives, stir to mix, and set aside.

Artichoke "Wienerschnitzels"
  • 8 large artichokes, trimmed into bottoms
  • Juice of 1 lemon
  • 3 tablespoons extra-virgin olive oil
In a large steel saucepan, bring a generous amount of lightly salted water to a boil. Add the lemon juice and artichoke bottoms and cook for about 25 minutes, until the artichokes are tender but still have a little "bite." Drain and cool. Slice 4 of the artichoke bottoms crosswise into four 1/4-inch slices. On a lightly oiled baking sheet, make the first "wienerschnitzel" by overlapping 4 of the artichoke slices in an oval, trying to create as flat a surface as possible. Repeat with the remaining slices until you have 4 separate ovals.

In a food processor fitted with the metal blade or in a blender, process the remaining 4 artichoke bottoms until very smooth, slowly adding the oil in a thin stream. Spread some of this mousse evenly over each of the 4 artichoke ovals, filling in the holes, and flatten the tops with a spatula. Set the "wienerschnitzels" aside on the baking sheet, covered with plastic wrap, until you are ready to assemble the dish.

  • 4 rabbit loins
  • Salt and freshly ground white pepper
  • 2 tablespoons unsalted butter
Preheat a broiler to high heat to be ready for cooking the wienerschnitzels. Season the rabbit loins with salt and pepper, to taste. In a large sauté pan, melt the butter over medium-high heat. Sauté the rabbit loins for about 4 to 6 minutes, using kitchen tongs to turn and brown evenly on all sides, until they are golden on the outside and medium-rare inside. Cover and keep warm while you finish the dish.

  • The reserved artichoke wienerschnitzels
  • 1/4 cup fresh white bread crumbs, ground very fine
  • The reserved vinaigrette
Sprinkle the breadcrumbs evenly over each of the 4 artichoke wienerschnitzels. Place the pan under the hot broiler and grill until the bread crumbs are golden brown, watching carefully so that they do not burn. Using a flat-ended spatula, carefully transfer 1 of the wienerschnitzels to each of 4 heated appetizer plates. Slice the rabbit loins into 1/4-inch-thick slices and fan out a quarter of the slices in a semi circle opposite each wienerschnitzel. Spoon a couple of tablespoons of the vinaigrette over the rabbit and serve immediately.

[Back to the New Year's Menu]

Copyright © 1997-1998 Boiling Water, Inc. All rights reserved.