Kevin Sbraga's recipe for rabbit fettucine

- Philadelphia chef Kevin Sbraga, of The Fat Ham at 3131 Walnut Street, will be serving as guest judge on Wednesday night’s “5 Star Food/Hot Potato” episode of MasterChef, 8-10pm here on FOX 29.

He’ll cook alongside the Top Nine in the next Mystery Box Challenge, as they create an impressive dish using unique upscale ingredients. The contestants then go head-to-head in the elimination challenge, cooking with either fresh salmon or canned salmon. Then, the Top Eight face a three-part potato skill test.

This is his recipe for rabbit fettucine.

Yield: 4

Ingredients:

Quantity

Unit of Measure

Ingredient

1

Pound

Fettucine (fresh is preferred but dried is fine)

1

Cup

Rabbit meat (substitute chicken)

1

Cup

Chicken Stock

3

Tbls

Butter

½

Cup

Cherry  Tomatoes

2

Tbls

Fennel

2

Tbls

Shallot

2

Tsp

Garlic

1

Tsp

Orange Zest

1

Tbls

Locatelli Cheese

1

Tsp

Black Pepper

 

Equipment:

Quantity

Equipment

1

Pot (8qt)

1

Saute Pan

 

 

 

 

Procedure:

  1. Boil pasta in boiling salted water until al dente, then reserve
  2. In a saute pan sweet fennel, shallot, garlic, and orange zest.
  3. Add rabbit (or chicken) then chicken stock, butter and tomatoes.
  4. Reduce to sauce consistency.
  5. Add al dente pasta and coat well.
  6. Season with locatelli chese and black pepper. 
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