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Chef Walter’s Flavors + Knowledge: Rabbit Pate’ With Crostini

Wednesday, December 07, 2016

 

Use good country bread for this rustic appetizer: the texture of the crumb should be somewhat uneven, the crust crisp and golden brown. The leaf lard is essential to the flavor of this dish; if you are watching your cholesterol, you may want to avoid this recipe. Using rabbit may not be the choice of everyone for personal and obvious reasons; however, the nutritional advantages of the meat may be of some consideration. You may also substitute the process with any meat of choice adjusting the cooking time.

Serve 10

Ingredients

1 young rabbit, cut into serving pieces

1 celery stalk, chopped

1 onion, chopped

1 garlic clove, chopped

¼ cup Italian parsley

1 teaspoon black peppercorns

1 bay leaf

1/3 pound leaf lard, chopped

Salt and pepper to taste

10 slices Prosciutto

1 loaf country bread cut into ¼ inch slices

Directions

Place the rabbit in a pot, add the celery, onion, garlic, parsley, and peppercorns, and cover with water. Bring to a boil; lower the heat and simmer until cooked, about 1 and ½ hours. Remove the rabbit from the broth and cool to room temperature. Shred the cooked rabbit.

Place 1-2/3 cups of water and the bay leaf in a saucepan. Bring to a boil. Add the lard and cook, uncovered, until the water reduces by half. Stir in the shredded rabbit and adjust the flavors with salt and pepper; cover.

Simmer for about 1 hour, or until the broth has nearly evaporated and the rabbit is fork-tender. Transfer the mixture t a mixing bowl and beat with the paddle attachment until it becomes creamy. Cool.

Grill the prosciutto on a heated griddle or ridged steak pan until slightly crisp, about 5 minutes; do not allow the prosciutto to burn. Toast the bread until golden brown outside and still soft on the inside, turnings once; arrange it on a serving plate. Spoon the pate’ in a bowl, garnish with crispy slices of prosciutto and spread the pate’ on the toasted bread on the table. 

 

Master Chef Walter Potenza is the owner of Potenza Ristorante in Cranston, Chef Walters Cooking School and Chef Walters Fine Foods. His fields of expertise include Italian Regional Cooking, Historical Cooking from the Roman Empire to the Unification of Italy, Sephardic Jewish Italian Cooking, Terracotta Cooking, Diabetes and Celiac. Recipient of National and International accolades, awarded by the Italian Government as Ambassador of Italian Gastronomy in the World. Currently on ABC6 with Cooking Show “Eat Well."  Check out the Chef's website and blog.

 

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