228 W. Tenth St.
New York, NY 10014
|Jack Rabbit Salad: Grilled Rabbit over Radicchio
Chef Cesare Casella of Maremma – New York, NY
Adapted by StarChefs.com
Yield: 2 Servings
- 1 boneless rabbit loin (or half a rabbit)
- Salt and freshly ground black pepper, to taste
- ½ cup extra-virgin olive oil
- 4 cloves garlic, peeled and crushed
- 2 sprigs fresh rosemary, chopped
- ¼ teaspoon crushed red pepper flakes
- 1/3 cup white wine
- 2/3 cup chicken stock or water
- 1 Tablespoon red wine vinegar
- 1 ½ cups shredded radicchio
Rub the flesh of the rabbit with salt and pepper. In a
large sauté pan, place ¼ cup of the olive oil, garlic,
rosemary and red pepper flakes and sauté over medium heat.
When the olive oil starts to sizzle, after about 3 minutes, reduce
the heat to medium-low, add the rabbit, and brown it on all sides,
15 to 20 minutes.
Add the wine and cook until it reduces completely, about 6 minutes,
then add the chicken stock or water. Continue cooking for another
9 to 10 minutes, until the rabbit is tender. Remove the rabbit from
the pan and turn the heat to high. Reduce the pan juices for 4 to
5 minutes and set aside.
When the rabbit is cool enough to handle, cut loin into pieces
or bone half-rabbit, cutting meat into medium-sized pieces. Whisk
the red wine vinegar together with salt and pepper. Whisk in the
remaining ¼ cup of olive oil. Add 2 Tablespoons of the pan
drippings. Toss the rabbit with the radicchio and the dressing and
La Parrina Ansonica 2003 - This wine, untouched by oak, shows a
steely and firm structure able to tackle the crisp and bitter nature
of radicchio, allowing the subtleness of the rabbit to shine.