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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



Soup with Semolina Dumplings

Something which is not yet entirely proven for serious students of linguistics, but is readily apparent to Italophile Austrian gastronomes: the similarity, which is not just a linguistic one, between Austrian dumplings (“Nockerln”) and Italian gnocchi (pronounced: gnoki). In both countries, these small doughy treats are readily given a spicy twist. You would look for these semolina dumplings, the “Grieß-Gnocchi”, in the soup-bowls on the far side of the Brenner Pass, whereas in the world of Austrian soups you will come across them fairly frequently.


Tirol Dumplings

Culinary history has always been notable for successfully overcoming political boundaries. For instance, the history of the origins of the Tirol dumpling is in no way restricted to today’s Tirol. Although first recorded in a Tirol cookery book in the 16th century, spicy dumplings had been known fully 400 years earlier in areas of what is now Italy. This is demonstrated by a “fresco with dumplings” in the castle chapel in Hocheppan (Castel d’Appiano). What else but a delicious Tirol dumpling could have inspired the artist in question?


Apple Strudel with Shortcrust Pastry

This sweet and sour specialty is exceptionally popular with locals and guests alike. The apple strudel filling is made of apples, sultanas, sugar, breadcrumbs, natural flavors, pine nuts, other nuts or almonds and butter. Only South Tyrolean apples and South Tyrolean butter may be used in apple strudel with the seal of quality. All ingredients are natural. Preservatives and other additives are forbidden. Flavor enhancers may not be used either. South Tyrolean apple strudel contains only natural flavors and aromas.

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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