• Tuesday, November 13, 2018

Gabriel Kreuther Recipe

Eataly’s Limited-Edition Dinner by Michelin-Starred Chef Gabriel Kreuther
By , Food Features Writer + Copyeditor
September 21, 2018

Chef Gabriel Kreuther, a Michelin-starred and James Beard-award winning chef and culinary mastermind behind the restaurant and chocolate shop that carry his name, teamed up with Eataly to make something wonderful. This limited-edition collaboration dish of saffron tagliatelle and cider braised rabbit features local ingredients and gives to a good cause—a portion of the proceeds from this dish go to the environmental nonprofit GrowNYC.

Okay, let’s talk food. The smell of the saffron butter tangles with just a hint of sweet apple cider, earthy wild mushrooms, rosemary, and bay leaves. Simple, comforting flavors elevated to their highest potential. It’s what I imagine Italian hunters sit down to in storybooks—if that hunter also happened­ to be a Michelin-starred chef.

Kreuther’s inspiration for the dish came from his childhood, “When I was growing up on our family’s farm in Alsace, we had rabbit once a week with either spaetzle or egg noodles so I thought that this would bring these two heritages together in a great way—the pasta of Italy and the poultry of my region.”
If you can’t get to Eataly Flatiron in the next ten days (although you’d better have a good reason because I’m tempted to call an Uber right now), Kreuther shared his recipe with Galavante.

Chef Gabriel Kreuther’s Saffron Tagliatelle with Cider Braised Rabbit, Wild Mushroom & Baby Zucchini

Ingredients

Saffron Butter
2lbs Soft butter
4 pinches of Saffron (steep in hot water to make a “tea”)
¼ cup Parsley, chopped
1tbsp. Lemon juice
2tbsp. Minced shallots
2 cloves Garlic, minced
Salt and Pepper

Saffron pasta
4lbs Durum flour
20 Eggs
2tsp Champagne vinegar
2tsp Salt
2grams/1tsp Saffron

Braised Rabbit
4lbs Rabbit
2 Onions, sliced
4 cloves Garlic, smashed
For The Sachet: thyme, rosemary, black pepper and bay leaves
1 bottle Sparkling cider
4qts. Chicken stock

Brine
4qts. Water
1 ¼ cup Salt
1 cup Sugar
6 cloves Garlic, sliced
1tbsp. Black peppercorns
1tbsp. Chili flakes

Directions

Saffron Butter Instructions

  1. In a food processor, puree the garlic with the saffron “tea” [possibly let cool] and soft butter until they are thoroughly mixed together
  2. 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

  1. Make the brine one day in advance. Brine the rabbit for six hours. Dry rabbit thoroughly when it comes out of the brine.
  2. 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.
  3. Bring to a boil and cover with parchment and a lid and braise in the oven at 325 degrees for 1 hour.
  4. 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

 

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