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Catalan Rabbit with Autumn Flavours

The Catalan Rabbit with Autumn Flavours was presented during the European Young Chef Award 2017, a competition organized by IGCAT (International Institute of Gastronomy, Culture, Art and Tourism) which sees Young Chefs coming from European Regions of Gastronomy compete inside the kitchens of a Culinary Arts School focusing on the theme: Innovation on Tradition.

Developed by Pau Gabarró, a participant of the 2017 edition, and inspired by Catalan’s ongoing tradition of Rabbit with Autum Flavours in an attempt to valorize these local products.


Rabbit Loin Filling

  • Clean and score the liver and kidney and add to the hot pan.
  • Mash them in the pan while cooking and add the salted cep mushrooms, hazelnuts and a teaspoon of ratafia. Mix everything well together and remove from the heat.

Stuffed Rabbit Loin

  • Separate the rabbit into loin section, legs and shoulders.
  • Keep the legs and shoulders for the stock.
  • Clean the loin’s ribs until the bones are exposed.
  • Stuff the loin with the filling mixture (above) and lace together using the bacon slices and fat.
  • Cook in sous vide and then finish in the oven.

Crispy Pinenuts

  • Chop the pine nuts finely and keep to one side.
  • Mix the water, salt and maltodextrin together, and then slowly add to the pine nuts until it forms a dough.
  • Stretch the mixture over baking paper and cook for 35 minutes at 130 degrees.

Chestnut Foam

  • Sauté the onions and add the sliced chestnuts until lightly brown.
  • Add the stock and let it reduce.
  • Blend the mixture to produce the chestnut cream.
  • Add to a syphon and charge with one cartridge; allow to rest.

Cep and Cod Offal Sauté

  • Soak the cod offal in water to remove the salt.
  • Change the water and boil with milled peppercorn and bay leaf.
  • Once boiled, remove from the heat and allow to cool in the same liquid.
  • Slowly cook the onions and add the diced mushrooms. Finally, mix through the cod mixture.

Source: IGCAT – European Young Chef Awards 2017, Region of Gastronomy



Schmarren Chestnut

The Chestnut: sweet, healthy and low in calories. The Valle Isarco/Eisacktal Valley innkeepers show us the taste of the chestnut during the “Valle Isarco Chestnut Speciality Weeks” from the middle of October to the beginning of November when everything revolves around the fruit of the bread-fruit tree. Numerous inns all along the route of the Keschtnweg, in the traditional chestnut growing area of the Valle Isarco offer all sorts of tasty treats during this time, which are all prepared using the noble chestnut.

Rabbit Stuffing

  • Rabbit Liver 1
  • Rabbit Kidneys 2
  • Hazelnuts 20g
  • Cep
  • Ratafia

Crispy Pinenuts

  • Pine nuts 200g
  • Maltodextrin 50g
  • Water 25g
  • Salt 3g

Cep and Cod Sauté

  • Cod offal (liver and roe) 200g
  • Ceps 200g
  • Onion 100g

Rabbit Loin

  • Rabbit 1
  • Bacon slices 100g
  • Lace fat

Chestnut Foam

  • Roasted chestnuts 300g
  • Onions 200g
  • Chicken stock

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