Contemporary Maltese Rabbit
by Bruno Barbieri Chef · 513K subscribers on YouTube
A modern take on Maltese rabbit: confit-style rabbit legs cooked slowly in lard with aromatics, served on a bed of charred bell peppers with capers and herbs.
- Difficulty
- medium
Ingredients
14 items- Zampe di ConiglioRabbit legs
- LardLard, cut into chunks
- GarlicCloves
- ShallotShallot
- ThymeFresh
- RosemaryFresh
- MarjoramFresh marjoram
- PepperBlack pepper
- Bell PeppersBell peppers, charred
- Extra Virgin Olive OilFor dressing
- SaltTo taste
- CapersCapers
- Dried OreganoDried oregano
- Spezie MisteSpice blend prepared by Johan (composition unspecified)
Method
- Marinate the rabbit legs with the spice mix (prepared by Johan) and let them sit to absorb flavors.
- In a casserole dish, add chunks of lard (strutto), then add garlic, shallot, thyme, rosemary, and marjoram.
- Place the rabbit legs on top, cover with more lard and herbs, and season with pepper. Do not add salt.
- Cook in a low oven until golden and crispy on the outside, tender inside.
- Meanwhile, prepare the pepper compote: cook bell peppers in the oven or on a grill until charred, then chop finely with a knife (do not blend).
- Dress the chopped peppers with extra virgin olive oil, salt, fresh thyme, marjoram, pepper, a little garlic, capers, and dried oregano.
- To serve, spread the pepper compote on a plate, place the rabbit leg on top, and garnish with additional herbs or spices if desired.
Bruno Barbieri Chef
Professional chef513K subscribers on YouTube62.7M total channel viewsIl canale ufficiale di Bruno Barbieri: video ricette, backstage, curiosità... questo e molto di più sul canale YouTube dello Chef italiano che ha conquistato in carriera il maggior numero di stelle Michelin: in tutto 7. Giudice di MasterChef Italia dalla prima edizione e conduttore di 4 Hotel. Viaggiatore instancabile, gira il mondo esibendosi in road show culinari, che ama definire “teatri di cucina”.
