Traditional Rabbit “Lagoto” with “Trahana” Biscuit
Recipe of the Month – October 2012
presented by Chef Theodoros Karinos at The Romanos, A Luxury Collection Resort, Costa Navarino.
• Prepare the rabbit by cutting into small pieces, peel and chop the tomato, and 1 of the onions. Peel the second onion and stud with the cloves. Soak the bread in cold water for 15 minutes.
Chef’s Tips: “Lagoto” refers to cooking game however this dish could also be made using lamb, pork or chicken. Traditionally the meat was slowly braised in the oven in a covered container (claypot) and then poured over a sauce of crushed walnuts with plenty of seedy gratinated garlic cloves.
• Heat a dash of olive oil in a deep saucepan and fry the chopped onion until soft, then add the rabbit and fry until the rabbit to colour.
• Add the red wine and simmer for 30 seconds to remove the alcohol, then add the water, fresh tomato, clove studded onion, cinnamon, salt and pepper. Cover saucepan and simmer for 30 minutes.
• Mean while take the bread, walnuts, garlic, 1 cup of olive oil and vineger and mix in an electric blender until it forms a thick paste.
• Once the rabbit has been simmering for 30 minutes, reduce the heat and add the garlic paste and simmer for 3 minutes.
Chef’s Tips:“Trahana” is wheat pasta featured frequently in Greek cuisine. Considered one of the oldest foods, it is also cooked from the Balkans to the Middle East.
• Preheat oven to 240 degrees celcius.
• Heat a dash of olive oil in a saucepan and saute the trahana without allowing it to colour.
• Add the chicken stock and boil until the trahana softens and absorbs the stock, add the Graviera cheese and salt to taste.
• Roll out the trahana on a baking tray in a thin layer and top with the Parmesan cheese.
• Bake in hot oven for 7-10 minutes until crisp.
• Once cooked chill in the fridge for 15 minutes until cool.
Ingredients (serves 6)