Snapguide

How to make rabbit porchetta using an alto-shaamctp combi

Make Rabbit Porchetta Using an Alto-ShaamCTP Combi

33
STEPS
INGREDIENTS
Combine and grind all ingredients except the saddle, asparagus, carrot, bacon, and coppa batons. Use a coarse die on your meat grinder. Lay out saddle inside up and pound out belly with a flat mallet.

Combine and grind all ingredients except the saddle, asparagus, carrot, bacon, and coppa batons. Use a coarse die on your meat grinder. Lay out saddle inside up and pound out belly with a flat mallet.

Season with salt and pepper and score belly in a crosshatch pattern, do not cut through.

Season with salt and pepper and score belly in a crosshatch pattern, do not cut through.

Detail of scoring.

Detail of scoring.

Place layer of forcemeat onto the belly, leave about 1/2" at bottom uncovered.

Place layer of forcemeat onto the belly, leave about 1/2" at bottom uncovered.

Press vegetables and meat batons into the forcemeat, laying them out parallel to each other.

Press vegetables and meat batons into the forcemeat, laying them out parallel to each other.

Roll the loin over the belly and forcemeat forming a log.

Roll the loin over the belly and forcemeat forming a log.

Coat a piece of tin foil with canola oil, salt, and pepper.

Coat a piece of tin foil with canola oil, salt, and pepper.

Roll the porchetta up in the tin foil, twisting the ends to create a tight log. Chill for 30 min. Sear the foil wrapped log in hot saut\u00e9 pan, about 2 min per side.

Roll the porchetta up in the tin foil, twisting the ends to create a tight log. Chill for 30 min. Sear the foil wrapped log in hot sauté pan, about 2 min per side.

Place into an Alto-Shaam CTP combi oven at 210F (99C) in convection mode, 100% humidity, 60% fan, to an internal temp of 137F (58C). Rest 10 min, then place into a 34F (1C) Quick Chiller for 2 hours.

Place into an Alto-Shaam CTP combi oven at 210F (99C) in convection mode, 100% humidity, 60% fan, to an internal temp of 137F (58C). Rest 10 min, then place into a 34F (1C) Quick Chiller for 2 hours.

Slice your porchetta 3/8" thick, plate and serve!

Slice your porchetta 3/8" thick, plate and serve!

  • 1.0 Rabbit saddle
  • 1.0 Asparagus (blanched)
  • 1.0 Carrot baton (blanched)
  • 1.0 Bacon baton
  • 1.0 Coppa baton
  • 11.75oz Rabbit leg and tenderloin meat
  • 2.0 Rabbit kidneys
  • 1.0 Rabbit heart
  • 1.0 Egg
  • 4.0tsp Milk
  • 0.0tsp Thyme leaves
  • 0.0tsp Chopped rosemary
  • 0.0tsp Chopped sage
  • 1.0Tbsp fine bread crumbs
  • 2.0oz Tomato Confit
  • 1.0oz Pork fatback
  • 1.0oz Diced slab bacon
  • 2.0oz diced grade A foie gras