Roasted Young Rabbit With Gnocchi And Fricasse Of Spring Vegetables,Spinach Puree, And Morel Foam Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 spring onion, sliced and caramelized in 1 teaspoon of olive oil and 1 teaspoon butter

Freshly ground black pepper

1/2 cup grated Parmesan

1/4 cup pea sprouts, for garnishing

1 cup fresh morel mushrooms, sauteed in 1 teaspoon of olive oil and butter with 1 teaspoon chopped shallots and 1/2 teaspoon chopped garlic

Salt and pepper

1/4 cup fresh sweet peas, shelled and cooked in salted water, then shocked in ice bath

1 tablespoon olive oil

1/2 cup fiddlehead ferns

1 teaspoon minced garlic

1/2 cup wild leeks, washed and cut into 1 1/2 inch strips

2 cups Morel Foam, recipe follows

1 teaspoon butter

1 teaspoon truffle oil

6 rabbit loins

1 tablespoon minced shallots

1/2 cup fava beans

1 tablespoon unsalted butter


42 prepared gnocchi

12 black truffles, sliced for garnishing

1 cup Spinach Puree, recipe follows

1 cup chicken stock

1/2 cup heavy cream

1 tablespoon parsley

1 tablespoon pure olive oil

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