Saffron Butter Instructions
Saffron Butter Instructions
- In a food processor, puree the garlic with the saffron “tea” [possibly let cool] and soft butter until they are thoroughly mixed together
- Transfer the butter mixture to a mixing bowl, and fold in the rest of the ingredients. Season with salt and white pepper
Saffron Pasta Cooking Note
The butter and pasta techniques and spices can easily be applied to your own cooking. Find a basic pasta dough recipe online and add the saffron with the dry ingredients, and the vinegar with the wet. The saffron butter would taste amazing on everything, so get creative and use his ingredients and ratios to scale down. Don’t worry, you can’t mess up butter.
Brine Instructions
- Make the brine one day in advance. Brine the rabbit for six hours. Dry rabbit thoroughly when it comes out of the brine.
- In a large rondeau, lightly sear the rabbit, then add the onion and garlic, and sweat for 1 to 2 minutes before adding the sparkling cider, sachet, and chicken stock.
- Bring to a boil and cover with parchment and a lid and braise in the oven at 325 degrees for 1 hour.
- Cool in liquid
To Plate & Present
Sage julienne
Mushroom mix (only shitake, maitake, and oyster)
Baby zucchini, sliced
Baby basil
1.5oz. Portion for pasta / 2oz. Portion for rabbit
