*              Northern Utah Restaurant Review

 

 

                                    The accolade of local chef's recipe

  

             

                         Chef Elio Scanu of Zucca Trattoria

   "Lievreal a royale"

       Ingredients

       Rabbit                          1 (aprox 6 #)
      Veal                             5 Oz

      Bayonne Ham               5 Oz

       Pork                             5 Oz

      Foie Gras                     1 Oz

       Sliced Bacon                8 Oz

       Yellow Onions  4

       Carrots                         4

       Garlic Cloves                20-24

       Shallots                        20

       Celery                          2 Stalks

       Bouquet Garni              1

      Bordeaux                     1 Bottle

       Vinaigre de Bordeaux   1 Tablespoon

       Quatre Epices               1 Teaspoon

       Butter                           4 Oz

      Madeira Wine              1 Cup

      Cognac                        ½ Cup

       Salt

       Pepper

 

      Method

  1. Debone the Rabbit for Ballotine. Sprinkle with Salt and pepper
  2. Mix the blood with the Vinegar
  3. Keep the Liver and Heart
  4. Process the pork, ham, veal, foie, liver and heart
  5. Correct salt and pepper
  6. Mix in Cognac and Quatre Epices, mix very well
  7. Put the mixture inside the deboned Rabbit and prepare as a Ballotine
  8. Tie up and cover with the sliced bacon
  9. Melt the butter in a cocotte
  10. Sear the ballotine
  11. Cover the rabbit with the vegetables
  12. Add the garlic and shallots
  13. Add the bones
  14. Correct with Salt
  15. Add the Cognac and Bordeaux
  16. Cover and cook for three hour at low temperature
  17. Take the rabbit and let it rest
  18. Strain the sauce
  19. Put the rabbit back in the cocotte with the sauce and the Madeira
  20. Cook at low temperature for 30 min
  21. Add the blood with cognac and cook for another 30 min
  22. (If you don’t want to use the blood, reduce the sauce and finish with butter and fresh parsley)

 

                        Chef Jim Halay of Alpine Pizza Submits:

 

                                      "Bachelor Salad"

                        Cut one head of iceberg lettuce in half.

                        Pour a generous amount of salad dressing into the freshly cut half.

                        Eat over the sink!

 

 

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