2 Michelin-starred chef Phil Howard creates a simple yet stunning dish of hand cut strozzapreti with braised rabbit shoulders. The pasta is cooked in the rabbit stock with wild garlic and morels then finished with broad beans and butter; a simple dish that is packed with flavour, is seasonal, full of skill and reflective of the style of food at The Square.
Watch the full video here: https://www.youtube.com/watch?v=fUHyZDm2PxA
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Hand cut strs of pretty with pulled rabbit garlic leaf and morels we’ll take the rabbit shoulders we’re going to just seal them very gently in a pan um add a little bit of sliced shot some butter mushroom little bit of leak some bay leaves put the little shoulder back in
Just cover them with chicken stock pop them in the oven cook them until they’re just cooked bring them out let them rest St are pretty which is for me that particular shape perhaps the greatest shape of all for harnessing a lovely buttery Rich Emulsion blanched and then
Liaised with the the The Buttery rabbit sauuce and then it’s just simply finished with the the the pulled rabbit meat um some sweated mels and garlic Leaf so there we have a hand cut strs of pretty with pulled rabbit wild garlic morance