Victor Hugo and Jacob Kenedy, co-owners of Bocca di Lupo in Soho, have kindly provided this weeks guest recipe from their Easter menu
Last week we had lots of chocolate to warm you up for Easter, but this week we have bunny. Victor Hugo and Jacob Kenedy, co-owners of Bocca di Lupo in Soho, have kindly provided this week’s guest recipe from their Easter menu. Just don’t tell the children that dinner stars Roger…
‘Easter Bunny’: Rabbit Tonnato with Raw Broad Beans and Radishes
Serves 4 as a starter, 2 as a main
1 farmed rabbit (halve lengthways)
1 small onion
2 bay leaves
4 celery stalks
1 bunch radishes
500g broad beans (125g podded ones)
A few picked flat-leaf parsley leaves
2 tablespoons salted capers, soaked until tolerably salty
20ml extra virgin olive oil
For the tuna sauce
1 salted anchovy, rinsed and filleted, or 2 anchovy fillets in oil
75g best-quality tinned tuna in oil
A few picked oregano leaves
1 egg yolk
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 tablespoon, salted capers, soaked until tolerably salty
80ml extra virgin olive oil
Put the rabbit, onion, bay, carrot and half the celery in a pot (cut the rabbit into a couple of chunks to fit, if necessary).
Barely cover with water, season with salt and simmer over a low heat for an hour or until the meat is soft enough to be pulled from the bone.
Leave it to cool in its liquor, then drain (save a little of stock) and pull the meat from the bone.
Make the sauce by combining the anchovy, tuna, oregano, egg yolk, vinegar, lemon and tablespoon of capers in a food processor.
Add the oil gradually, in a steady stream, then season with pepper and slacken with a bit of stock (2-4 tablespoons) to the thickness of double cream.
The sauce can be kept in the fridge for up to a day or so, but may thicken over time – in which case, thin it with a little more rabbit stock or water.
Slice the remaining celery on the bias 5mm thick; wash and halve the radishes. Pod the broad beans, briefly blanching and peeling the shell from any larger than a fingernail.
Toss the vegetables together with the torn rabbit meat, parsley, two tablespoons of capers and the oil, spread the creamy sauce flat on a plate, and mound the salad on top in a haphazard pile.
Bocca Cookbook is published by Bloomsbury, £30. Text by Jacob Kenedy . Photography by Howard Sooley
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