“Everything we do at Artisan is based on the philosophy of using local and natural resources whenever possible. It’s our mission to work only with select farmers, ranchers, fisherman and producers of artisanal goods that grow, raise and source sustainably and responsibly. By following these ethics, we are able to expose our guests to the highest quality ingredients and properly sourced foods possible.”
Suggested Wine Pairing: Lighter style Pinot Noir, such as Windward Vineyard Monopole, Paso Robles, CA
1 ½ pound rabbit livers
1 pint milk, or as needed, cold
¼ tsp pink curing salt
1 ½ tsp salt
2 ounces minced shallots
¼ ounces minced garlic
½ pound medium dice lardo, cold
1 tbsp salt
1 tsp ground white pepper
½ tsp ground allspice
½ tsp dry mustard
2 ounces bread crumbs
1 ounce Pedro Ximinez brandy
2 ½ ounces bread flour
2 tsp powdered gelatin
6 ounces heavy cream
Trim the rabbit livers and remove all sinews. Soak the rabbit livers in milk, under refrigeration, for 12-24 hours. Drain well and pat dry with paper towels.
Puree the livers with all the ingredients except the cream in a food processor to a smooth, loose paste. Pass through a wire mesh strainer into a stainless steel bowl. Stir in the cream. Refrigerate for 2 hours.
Pour the mixture into 8 ounce molds. Cover and poach in a 170 degree F water bath in a 300 degree F oven to an internal temperature of 165 degrees F (approximately 35 minutes).
Remove from the oven and let cool at room temperature for 30 minutes.
Press with a 1 pound weight and refrigerate for at least 24 hours before serving.
Yield = 12 molds