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Recipe for :

Rabbit (or pork) in white wine with olives and grilled eggplant side dish

Master Chef Paul MattisonMaster 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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