Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
Busboy

Rabbit Ravioli

Recommended Posts

My wife, knowing that she would get to play with it often, bought pasta maker attachments for the KitchAid and they are spectacular and addictive. I thought this weekend I might try to replicate the rabbit-sage raviolis I once deeply enjoyed at a local trattoria. But then I realized I have no idea how they were made.

My thought is to braise the duck in red wine and the usual garni-type stuff, strip the meat, turn the bones into a rich broth and lightly warm the meat with sage, a little garlic and a little fat before stuffing.

But I am wide open to suggestion, if anyone has been there and done that.

Thanks.


I'm on the pavement

Thinking about the government.

Share this post


Link to post
Share on other sites
:wink: try confiting the legs ,,,they end up being very moist and flavorful,,,then add your seasonings. chopped sage,,mascarpone or cream cheese,swiss chard,,mushrooms,,,. good luck! :biggrin:

Share this post


Link to post
Share on other sites

Rabbit. Actually, I already have duck confit lying around, but I've other plans for that.

Be vewy vewy quiet...I'm hunting wabbit this weekend.


Edited by Busboy (log)

I'm on the pavement

Thinking about the government.

Share this post


Link to post
Share on other sites

Yes, I'm for braising and stripping. I'd sear first because the blessings of St. Maillard affects rabbit in a most felicitous manner. You were going to srve the ravioli in the broth? Nice.


"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

Share this post


Link to post
Share on other sites

I have seared often and eagerly, but who is this St. Maillard, and why has Father Bryce not mentioned him? He'll dine alone this week.


I'm on the pavement

Thinking about the government.

Share this post


Link to post
Share on other sites

"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By haresfur
      I found this article about arancino/arancina really interesting
       

    • By jennyandthejets
      I'll be in Naples for a few days next month and I wanted to try something traditional, and my friend recommended trying parmigiana. She said she loved it, but the problem is that she ate it at her Italian friend's house, and I won't be able to have that exact parmigiana. So, I did some research online and found a few restaurants that have good ratings and are serving allegedly great eggplant casserole. This place is 4 stars rated, but people seem not to agree whether the parmigiana is good or not.... On the other hand, this place has a great rating, appears when searching for the parmigiana, but nobody seems to write about it in their reviews. Finally, this one is said to have the best parmigiana in Naples (or in the world, for that matter), and I wanted to know if anyone had the so-called world's best?
      I would really appreciate if you could help me make the decision. Looking forward to your advice!

    • By alacarte
      I recently took a trip to Northern Italy, and was delighted to find that the cappuccino everywhere was just wonderful, without exception. Smooth, flavorful, aromatic perfect crema, strong but not too strong.
      Aside from the obvious answer (duh, Italians created cappuccino ), what makes Italian capp so fantastic, and how do I duplicate the effect here?
      I'm wondering if it's the water, the way the coffee is ground or stored, the machines used....I'm baffled.
      Also noticed that the serving size tended to be smaller than what I'm used to -- i.e. a small teacupful vs. a brimming mug or Starbucks supersize. Not sure why that is either.
      Grazie mille for any insight on this!
    • By Modernist Cuisine Team
      The Modernist Cuisine team is currently traveling the globe to research pizza and different pizza styles for our next book Modernist Pizza.  Nathan and the team will be in São Paulo and Buenos Aires soon. We'd love hear from the eGullet community—what pizzerias should they visit while they're there? You can read more about our next book Modernist Pizza here. Thanks in advance, everyone! 
    • By scordelia
      My article was published (my first one!)! Hooray! And I do have some Florentine restaurant recommendations including the new Osteria del Pavone which is amazing--lampredotto ravioli is now a thing and it must be tried.
       
      http://www.classicchicagomagazine.com/florence-in-winter/
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...