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Maialino's Nick Anderer Makes Coniglio Al Forno

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Welcome back to Sound Bites, an Eater original video feature in which footage of the city's most badass chefs crafting their signature dishes is paired with tunes from up-and-coming musicians. Regarding the volume: turn it up.

For this week's Sound Bites, Maialino chef Nick Anderer goes all primal on a sweet innocent bunny rabbit for his dish Coniglio Al Forno, a whole rabbit roasted and braised with olives, rosemary, and white wine. Providing the tunes is the very relaxed Teen Girl Fantasy with their song "Portofino." Get the full rabbit experience above and check out Anderer's description of the dish below.


The rabbit is butchered into sections - the legs and shoulders are braised with chicken stock, prosciutto and white wine, the saddle and rack are pan-roasted with garlic and rosemary, the liver and kidneys are lightly butter-basted until medium rare. The whole thing is drowned in a sauce comprised of the rabbit braising liquid, a touch of veal stock, black olives, rosemary, garlic and Chardonnay vinegar.
· Previous Editions of Sound Bites [~ENY~]
· Teen Girl Fantasy [MySpace]


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