Enjoy this recipe of chef Rubén Pertusa Azagra with our Monasterio de las Viñas Roble
Iberian rabbit stuffed with its own pate and rice
Ingredients
- olive oil 0.4 acidity
- onion
- carrot
- garlic
- bay leaf
- rosemary
- black pepper grains
- rabbit liver
- cognac
- pork dewlap
- truffled egg
- bread crumbs
- black truffle (tuber melanosporum)
- Iberian rabbit
- meaty pork belly
- red wine
- violin pumpkin
- cooked beet
- spicy horseradish
- medium grain rice
- edible rosemary flowers
Instructions
- Lightly fry in oil sliced garlic, onion in julienne and diced carrot, bay leaf, Rosemary and black pepper grains over low heat. Add the rabbit liver and the pork dewlap. Flambe with cognac. Cover with water and cooker over medium-high heat for 35 minutes.
- Add all the ingredients to a Thermomix at velocity 4,along with the truffled egg, the grated truffle and the bread crumbs. Cook at 70Cº for 15 minutes. Set aside.
- Debone the central part of the rabbit and fill with the pate stuffing. Roll over onto itself. Place on sulfurized paper thin lysliced meaty pork belly. Roll the rabbit inside the slices. Wrap the rolled rabbit inside the sulfurized paper. Place aluminum film over the waxed paper and place in a steam oven at 68 Cº for 12 hours. Cool quickly and set aside.
- Remove the aluminum film, slice and color on a grill with the sulfurized paper and place them in a combination oven at 173 Cº for 8 minutes with 20% humidity.
- Lightly fry 150 g. onion in julienne and 87g. diced carrot, add the rabbit head and bones. Stir and add red wine, cover with water, season and place over a medium-high heat until reduce by 3 parts. Strain, reduce and reserve.
- Cook the rice in salted water for 11 minutes. Strain, chill and reserve.
- Cut the pumpkin in brunoises and fry lightly, add the rice and reserve.
- ASSEMBLY:
- In a round mold, place several spoonfuls of the sautéed rice, cubes of beets and slices of raw horseradish. Decorate with rosemary and remove them old. On a corner of the plate place the stuffed rabbit and cover with the juices.
Rubén Pertusa Azagra
Ruben Pertusa is from Grañen, a small village in the province of Huesca, and he grew up watching his mother cooking, observing his grandfather’s vegetable garden and cooking in the wood burning fireplace in his home. A vocational orientation test at school revealed that he was suitable for cooking, so he went to study to the Escuela de Hostelería de Guayente.
The rules that guide him in his day to day living are: hard work, humility, respect, character and passion. The first three were imbedded in his memory by the chef Martin Berasategui.
The recipe of Iberian rabbit stuffed with its own pate and rice as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.
