Category: exams
5 exams, 4 days.
I am leaving for Italy in 4 days. School finished a few days ago with a whirlwind exhausting week of 5 exams. I was in a beautiful wedding yesterday and have just now had a chance to reflect on this past week.
Fiori di Zucca Fritti con insalata di pomodori e finocchi
Fried Zucchini Blossom with Tomato and Fennel Salad
Tagliatelle con fagiolo di fava e parmigiano
Tagliatelle with Fava Beans and Parmesan
Filetto di branzino al burro di acciughe con asparagi e pomodori
Fillet of Sea Bass in anchovy butter with asparagus and tomato
Reading Week!

Midterms!
Grilled Zucchini with Fresh Mozzarella
Zucchine Grigliati con la Mozarella Fresca
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Rabbit Ragu with Pappardelle
Coniglio Ragu con Pappardelle
(worst photo of a truly awesome dish – recipe below)
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Rabbit Loin in Pancetta with Caramelized Fennel
Lombo del coniglio in Pancetta con finocchio caramellato
(please excuse the terrible looking fennel oil – it looked nice in real life!
also…notice the kidney peeking out in the back!)
Recipe/Ricette
Coniglio Ragu con Pappardelle
Igredienti—Ingredients:
Ragu:
Rabbit legs – 2 hind, 2 fore
50 g pancetta, diced
2 shallots, mirepoix
1 carrot, mirepoix
1 celery, mirepoix
1 leek, mirepoix
3 cloves garlic, paste
500 ml chicken stock
250 ml red wine
.6 kg tomato, blanched, peeled and roughly chopped
Bay leaf
3 sprigs of thyme
1 sprig of rosemary
2 sprigs of parsley, finely chopped
Parmesan, rind and garnish
Pasta:
500 g flour
3 eggs
1 yolk
Pinch of salt
Procedimento—Methodes
- Season rabbit legs with salt and pepper. Sear rabbit legs. Remove. Brown pancetta, remove. Set aside.
- Add mirepoix and garlic, sauté. Deglaze with red wine. Add rabbit, chopped tomato, stock, bay, thyme, rosemary. Simmer for 1 hour. Remove rabbit legs earlier if necessary. Set aside and let cook slightly before julienning.
- Prepare pasta dough. Let rest and roll into sheets. Hand cut pappardelle noodles.
- Puree ½ the sauce. Add back in. Reduce slightly.
- Add pancetta, rabbit for 5 minutes to warm.
- Cook pasta.
- Toss together and serve with parmesan and parsley on top.