Recipe
for :
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Rabbit
(or pork) in white wine with olives and
grilled eggplant side dish
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 Master
Chef Paul Mattison hails from upper New York
State. After listening to all his 'nonna' (who came
from Puglia in southern Italy) told him about Italian
cuisine he went to the prestigious Culinary Institute
of America to train as a chef.
Following
success as chef in a noted Aspen restaurant Paul moved
to Sarasota on the Gulf Coast of Florida. Here in ten
short years he took 'The Summerhouse Restaurant' from
near dereliction to being, not only one of Sarasota
and Florida's top spots but to also being named by the
Wine Spectator as being in the world’s top two
hundred restaurants.
More
recently he has opened his latest downtown Sarasota
meeting place Mattison's City Grille and more recently
Mattison's Steak House & Wine Bar on Longboat Key.
With experience gained from his TV cookery classes and
lessons at his home and around Florida his relaxed style
and charm is becoming legend. Since 1998 Paul has been
a regular traveller to Italy bringing a party of enthusiasts
on a cooking vacation to experience the real Italy.
For
more information visit www.mattisons.com
Ingredients
2
large eggplant
1 skinned and prepared rabbit (or 2 lb lean pork)
White unbleached all-purpose flour
Olive oil
Balsamic vinegar
1 large onion
1 cup dry white wine.
4 oz black olives
Stock
Method
- Cut
the eggplant the long way into quarter inch slices.
- On
a very hot, thick bottom skillet or cast iron griddle
wipe a little olive oil and place the slices (eggplant
tends to absorb all the oil it can so use very little
- just enough to stop it sticking but not enough to
fry it).
- When
it is brown on one side, turn it over to cook the
other.
- When
browned on both sides lay onto a warm plate and dribble
over the olive oil and balsamic vinegar.
- Slice
the onions thinly and add the rabbit (or pork) pieces,
brown them together in a skillet with olive oil, sprinkling
a tablespoon of flour over the top stirring as you
do.
- When
the floured meat has become a light brown carefully
add the white wine.
- When
the liquid around the meat has reduced so that it
starts to stick add a cup of stock and continue to
cook over a low heat adding stock or water when necessary
for 45 minutes.
- De-stone
the olives and add to the meat with seasoning and
cook together for ten minutes before serving.
Serves
6
Master
Chef Paul Mattison
www.mattisons.com
©
Chef Paul Mattison Recipe
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