Recipe: Rabbit Leftovers Polpette

I love testing recipes, especially the ones that require slow cooking… Last week I tried to slow roast a whole rabbit, (a bit too much for a dinner for two). No specific recipe and I didn’t bother to write down what I’ve been using, (oops). I tend to work with what I have available at home, particularly those ingredients that risk to be on their way to the wastebin. (I always manage to find a lonely carrot or a single tomato…, but this is another recipe).

Chef all'opera... (un po' disordinate 'ste polpettine!)  Photo: OCKstyle
Chef all’opera… (un po’ disordinate ‘ste polpettine!) Photo: OCKstyle

Here I am with a lot of roasted rabbit, some beef-mince, half courgette, a chunk of stale bread and one egg. It’s “Polpette time!”, however the mix was a bit too soft for classic polpette, ergo I opted for a quenelle shape. And into the oven they went, 180C (about 370F), 15-20 minutes.

Delightfully yours,
Orsola CK @ Appetibilis

Inspiring source:
~ How to cook rabbit via greatbritishchefs.com
~ Oven Baking Temperatures Conversions via joyofbaking.com

Recipe: Frittata di “Maccarunə Carrati”

Once upon a time, when the zero-waste attitude was an integral part of our living, there was “la frittata di maccheroni”. There are no particular recipes for this one-dish meal usually made out of leftover pasta with its sauce, beaten eggs and eventually  “aggarbato” with cheese (usually the grated crust of aged-old pecorino).

Notes: Aggarbato comes from the verb aggarbare and in neapolitan language it means to fix something. In this case aggarbato means “adjusted to achieve the tastiest result”

Here’s the Frittata di “Maccarunə Carrati” aka Spaghetti alla chitarra with asparagus and aged pecorino cheese.

Frittata di spaghetti alla chitarra
Frittata di Maccarunə Carrati… Photo: Lonza65

Delightfully yours,
Orsola CK @ Appetibilis

PS: #dilloinitaliano – della serie “non si butta niente”