Guajillo Chile Braised Rabbit Tostada Recipes

CREAMY RABBIT SPEZZATINO WITH FONTINA STUFFED BUCATINI AND FUNGHI DI BOSCO

Steps:

• To make the rabbit stock:
• Preheat the oven to 400 degrees F.
• Chop up the reserved rabbit bones. Put the bones and butter in an ovenproof saucepan and roast until browned. Transfer the pan to the stovetop and set over medium heat. Add the shallots, garlic, sage, and rosemary and when they begin to turn golden, add the wine and cook until it evaporates. Add the water and simmer until reduced to one-third of its initial volume.
• To make the spezzatino:
• Preheat the oven to 350 degrees F.
• Cut the reserved rabbit meat into 1-inch cubes and season with salt and pepper. Heat the butter in a roasting pan set over medium heat. Add the rabbit, and let it color on all sides. Add the garlic, shallot, rosemary, and sage, and cook just to develop a little color. Add the wine, let it evaporate, and then add all the rabbit stock. Roast, uncovered, until the meat is tender, 20 to 30 minutes (add water to the pan if the juices begin to burn). Transfer the meat to a plate with a slotted spoon and remove and discard the herb sprigs. Add the cream to the pan gravy and reduce over medium heat until it has thickened but is still a little runny.
• To Serve:
• Spoon some of the rabbit in the middle of a plate. Top with Funghi di Bosco. Try and turn the bucatini around the rabbit to make a nest (it won't completely stay in place), sprinkle chopped parsley on top, and finish with a drizzle of olive oil.
• To make the dough:
• Put the flour in a mixing bowl, make a well in the center, and break the eggs and yolks in the middle. Add the olive oil to the well and beat with a fork to incorporate the olive oil with the eggs. Slowly begin to assimilate flour until you have a thick paste and can begin working with your fingers and assimilate the rest. Put the dough on a lightly floured countertop and knead for a few minutes until the dough is elastic. Cover with plastic wrap and let the dough rest in the refrigerator for 30 minutes.
• To finish:
• Bring a large pot filled with salted water to a boil. Drop the pasta in the water and cook until the bucatini is al dente (try one to check), 2 to 4 minutes. Put the butter and sage in a saute pan set over medium heat and let the butter solids turn brown. Add the bucatini to the pan along with a little pasta cooking water (this stops the butter from browning) and keep moving the pasta gently in the pan until the water evaporates. Add the cheese. Serve with the sage leaves, if you like.
• Preheat the oven to 400 degrees F.
• Arrange the mushrooms in a baking dish. Melt the butter with the sage and garlic in a small pan set over medium heat. When the butter solids have turned a nutty blond, pour the butter (discard the garlic and sage) over the mushrooms. Season with salt and pepper and roast, turning occasionally, until the mushrooms are tender but still slightly al dente, 15 to 20 minutes. Transfer them to a bowl, toss with the parsley, drizzle with olive oil, and keep warm.
• Melt the fontina in a microwave oven on high heat, cooking for 1 minute intervals, until the cheese is runny. Pour into a pastry bag and immediately roll out the bucatini dough. If the cheese hardens in the meantime, you can reheat it in the microwave for a few seconds, but only if the bag has a plastic (not metal) tip.
• Roll out the bucatini dough using a pasta machine, always dusting the pasta sheet with flour to prevent sticking, until the sheet is 1/32-inch thick (or slightly thinner, if you can).
• Cut the pasta sheet crosswise into strips 2 1/2 to 3-inches wide (and about 4-inches long). Brush the strips with egg white and squeeze out a rope of fontina stuffing down the length of the strip, stopping 1/4-inch from each end. Roll the pasta strip over the stuffing until you have a tightly stuffed cylinder. The pasta should roll over itself twice. Pinch the ends closed and then cut off the pinched part to seal the bucatini. Make at least 24 bucatini.

BRAISED RABBIT WITH ROOT VEGETABLES

Steps:

• Preheat oven 350 degrees F.
• In a deep baking dish, layer the tomatoes, carrots, celery and onion. Distribute the bunch of thyme throughout the vegetables.
• Heat grapeseed oil in a 12-inch saute pan over medium heat. Season the raw rabbit with salt and pepper and then lightly dust with flour; sear on each side for 1 minute. Remove the rabbit from the heat and deglaze pan with the white wine.
• Place the rabbit on top of the vegetables, and pour the deglazing liquid over the top. Place the baking dish in the oven for 1 hour.
• Serve rabbit over the vegetables.

RABBIT ISABEL

Steps:

• Make seasoned flour with salt, pepper, dry mustard and cayenne pepper.
• In a food processor finely mince the leg meat, add the egg white and seasoning and blend to a paste. Flatten the fillets and flour lightly. Lay a piece of bacon cut to fit on one fillet, spread a layer of the mousseline of rabbit and egg white onto the bacon and lay your sorrel of sage leaves on top of this. Place the other rabbit fillet on top to make a parcel.
• In a heavy-lidded frying pan melt the butter and gently fry the onion, add the rabbit parcel and brown, turning carefully. Season, pour on white wine, cover and cook gently for 10 minutes turning the parcel halfway through.
• Check that the rabbit is tender and cooked through, and serve with garlic-pureed potatoes and a green vegetable.

OCTOPUS TOSTADA

Steps:

• For the octopus: Bring 12 quarts of salted water and the wine to a boil. Add the basil, thyme, peppercorns, chiles, cloves, star anise and octopuses. Boil for 20 minutes.
• Shock the octopuses in an ice water bath. Return to the boiling liquid for 15 minutes. Shock again. Peel and chop the octopuses.
• For the vegetables: Mix the tomatoes, cucumbers, radishes, bell peppers, cilantro and red onions in a bowl. Dress with lemon juice to taste and season with salt and pepper.
• Spoon some of the vegetables into the bottom of a doubled tostada. Spoon some of the octopus mixture on top.

BRAISED RABBIT WITH FRESH PAPPARDELLE

Steps:

• Preheat oven to 325 F. Season rabbit with salt and pepper. In a large pot over medium heat, add oil followed by rabbit (everything but the wings) and sear until golden brown, 15 minutes. Delicately remove the rabbit when golden brown and set aside to rest.
• To the pan, add onion, celery and carrots and cook 10 minutes. Add garlic, tomato paste, sage and rosemary and cook 5 minutes. Continue by adding tomatoes, vinegar, and verjus and cook 5 more minutes. Add rabbit wings and dashi and bring to a boil. Add remaining rabbit and season with salt. Cover with parchment paper (cartouche) and place in the oven for 1 hour and 10 minutes. Pull some rabbit meat off the bone along with braising liquid and place in a saucepan.
• Add 1 cup cooked pasta and toss with rabbit, parsley, Parmesan and butter. Gently cook pasta until glazed with sauce and appears sheen. Serve with additional rabbit and Parmesan shavings.