Braised Rabbit and Zucchini Fritters
There are some films which momentarily transport you to another time or place as the story unfolds and then there are those which when finished have a more lasting effect and allow your mind to wonder and wish you had lived in that time or place. For me, one film that produces the latter effect is ‘The Talented Mr.Ripley’. Aside from the playboy lifestyle and amoral / sinister behaviour and eventual murder the viewer is immersed in an idyllic lifestyle spanning various parts of Italy. One of those places is the island of Ischia in the Bay of Naples, now a heaving tourist destination, back then it was as traditional and untouched as Islands come.
On Ischia, rabbit is the major source of protein as the steep hills make farming larger animals near impossible. The Italians have a vast variety of preparations for rabbit and this was the first I tried. In Valencia where I lived for the past year, rabbit was the main meat in the traditional Valencian Paella, it was therefore cheap and very available which is much more than can be said for England. Rabbits there were lean and flavoursome, so I was shocked at the large size of the rabbit I picked up from my butchers here but left wanting by the reduced gaminess of the meat.
This braise is quick and for me it is more of a summer dish so to accompany I made some light and creamy Zuchinni fritters by adding a few tablespoons of ricotta to the mix. It was the first time I had made them and I was so happy with the result. They would go great on their own or as a side to other things.
I am in Northern India for the next 3 weeks so this will be the last post for a while.
Recipe adapted from the fantastic book ‘Al Dente’ by William Black. Serves 4
1 rabbit of around 1.5kg
3 cloves of garlic, roughly chopped
1 chilli, de-seeded and finely chopped
150ml red wine
500g plum tomatoes, chopped or tinned
a couple of thyme, marjoram and rosemary sprigs
small handful of fresh basil
salt and pepper
Ask the butcher to cut the rabbit into large chunks, or do it at home yourself. Wash and pat dry before browning in batches in hot, smoking olive oil in a large casserole or flameproof terracotta pot. Add the garlic and chilli and replace all the browned rabbit.
Add the wine and bring to a boil to reduce slightly over a high heat before adding the tomatoes. Reduce the head to medium and add the thyme, marjoram and rosemary sprigs. Cook uncovered for 30 minutes. Add the basil 5-10 minutes before serving to leave a fresh, fragrant flavour.
The dish can then be served as it is, or for a thicker sauce (like I have done), remove the rabbit chunks and reduce the remaining sauce to the desired consistency. Passing through a chinois once or twice for an even more refined texture. Serve with zucchini fritters, the red wine used in cooking and bruschetta.
Frittelle di Zucchini
Makes 5-6 large fritters
2 medium zucchini
1 large egg, lightly beaten
Freshly ground black pepper
70g all-purpose flour
1/2 teaspoon baking powder
2 tablespoons ricotta
Olive or another oil of your choice, for shallow frying
Grate the zucchini or shred in a food processor into ribbons. Then mix through a teaspoon of course salt and place in a colander or sieve over a bowl with a weight on top to squeeze out the liquid (add extra pressure yourself to help squeeze out even more). Alternatively, place in a cheesecloth, tie and squeeze. Removing as much liquid as possible is vital to the mixture holding.
Then combine the rest of the ingredients with the zucchini in a bowl adding a little more salt if desired. When well mixed, leave in the fridge until ready to fry.
To fry, I used a cast iron skillet and poured a thin layer of oil in the bottom. Heat the oil over a medium heat and add a large spoonful (a serving spoon) of the mix to the pan, then flatten slightly with the back of the spoon. Leave for around two minutes before turning over with a spatula to fry for another couple of minutes or until lightly browned.