Added by Gabriele | Mon 27 Jul 2009 @ 13:59
This recipe comes from one of the young men who have trained to be chefs through the San Patrignano Foundation in Italy. He is currently gaining work experience at the \"Vite\" restaurant, near Rimini. Here we have a recipe which uses ingredients sourced from San Patrignano\'s own farms and from the Adriatic Sea nearby
500 gr• rabbit meat (use bones and juices to make a gravy by adding water, onion, celery and carrot then reducing and filtering)
25 gr• toasted pine nuts
15 gr toasted orange rind
25 gr pistachios
25 gr pancetta
10 heads of radicchio di Treviso
24 gr sultanas
red wine vinegar
1 cup beef broth
Take two heads of radiccio and blanche them. Remove the leaves and line a terrine pan with baking paper and then a layer of leaves, making and even layer. In the meatime, bring the beef broth and rabbit gravy to a boil and reduce until quite thick. . Place a payer of pistacchio, orange peel and sultanas over the radicchio. Place a layer of rabbit meat, followed by another layer of seasonings. Pour broth/gravy mixture into terrine to cover meat. Cover with pancetta and another layer of radicchio leaves. Place another layer of baking paper over the top and tie oven twine over the whole thing, baking at 120°C for two hours. When removed from oven, cover with a saucepan lid and a heavy weight, like a brick if you have it! Let cool to room temperature then place in fridge for at least two hours (better if overnight!).
For the mostarda cut radicchio into strips, adding 200 gr sugar, 200 gr water and the peel of one lemon, grated. Simmer for 1/2 hour until very soft and mushy, adding 3-4 drops of mustard oil at the end (depending how spicy you like it!). Serve terrine cold with side of mostarda and some baby greens.