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Gluten-Free Potato-Based Pizza

ingredients for two pizzas 900g potatoes, peeled and cleaned. 100g grated mozzarella. 2 whole eggs. 20g extra virgin olive oil. salt. for the roasted vegetable topping: roasted red pepper. roasted eggplant. roasted spring onion. salt. extra virgin olive oil. for the anchovy topping: salad tomatoes. zucchini. fresh anchovies from the coast. roasted spring onion. oregano. freshly ground black pepper. salt. extra virgin olive oil. preparation Heat your oven to 180°C with both top and bottom heat. Cut the raw, cleaned, and peeled potatoes into chunks. - Blitz the chunks in your food processor for 2 minutes at medium-high speed until you get a potato paste. Transfer this paste to a strainer and squeeze out as much water as you can. You'll be surprised how much liquid comes out. - - Mix it with the two eggs, olive oil, grated cheese, and a pinch of salt. - Since we're making two pizzas , divide the mixture in half. - Place each half onto a baking tray lined with parchment paper. Shap...

Rabbit Stuffed with Seafood, Potato Purée, and Eggplant Chips




ingredients

for 5 people
  • 1 rabbit, about 1.2kg, boned (leave the shoulders intact).
  • 1/2 leek.
  • 1 large onion.
  • 3 cloves of garlic.
  • 1 carrot.
  • 100cc cognac.
  • 80cc dry white wine.
  • 500cc combined fish stock and vegetable stock.
  • 1 tablespoon cornstarch.
  • 6 tablespoons milk.
  • salt.
  • freshly ground black pepper.
  • extra virgin olive oil.
  • flour for dusting.

for the filling:

  • 250g prawns (weighed whole with heads).
  • 200g monkfish.
  • 100g mushrooms.
  • 50g bread crumbs.
  • 50g milk to soften the bread.
  • 80g white part of leek.
  • salt.
  • freshly ground black pepper.
  • extra virgin olive oil.

purée:

  • 1kg potatoes.
  • salt.
  • 70cc extra virgin olive oil.
  • 2 cloves of garlic.
  • 1 small chili pepper.

to serve alongside:

  • 1 eggplant, sliced into rounds.
  • flour for dusting.
  • salt and oil for frying.
  • cherry tomatoes.

preparation

Cut off the rabbit shoulders and set them aside for another meal—we won't be using them today.
With a sharp knife, carefully bone the rabbit...
 
and while you prepare the filling, keep the rabbit chilled in the fridge.
Chop the onion and leek into very small pieces...
and do the same with the mushrooms...
Peel and clean the monkfish, removing skin and bones, and peel the prawns. Chop everything into small pieces...
Use the prawn shells and heads to make a quick stock—we'll add this to the fish stock later for braising the meat.
Heat some oil in a pan and sauté the onion and leek for about 2 minutes. Add the monkfish, then after a minute, toss in the mushrooms. Just before taking the pan off the heat, season with salt and pepper and add the prawns. Set aside...
Separately, soak the bread crumbs in a bowl with the milk. Crumble them up and fold into the sautéed mixture. Let it cool down...
Lay the boned rabbit out flat and spread the filling evenly over it...
Very carefully, tie it up with kitchen string to form a neat, even roll...
Season with salt and pepper, then dust the roll all over with flour. This helps seal any small gaps and keeps the filling from escaping.
Preheat your oven to 200°C, with heat from both top and bottom.
Place a casserole dish (large enough to hold the rabbit roll comfortably) with a good glug of oil inside the oven to heat up.
Once the oil is hot, brown the rabbit roll on all sides until nicely golden.
Without removing the roll from the dish, add the chopped onion, leek, garlic, and carrot. Sauté until the vegetables start to soften and caramelize. Pour in the cognac and white wine, letting the alcohol evaporate.
Add the combined stocks, cover the dish, and braise for 15 minutes. Flip the roll over and braise for another 15 minutes. Taste and adjust salt and pepper if needed.
Take the roll out of the casserole and let it cool completely. Once it's properly cold, you can untie it and slice. I like cutting it on the bias into thick slices, a bit thicker on one side than the other.
Honestly, it's best to do all of this a day ahead—the meat is much firmer when cold, making it easier to slice cleanly...
Strain the sauce left in the casserole through a fine sieve, then thicken it with the cornstarch dissolved in milk...
For the potato purée: pour the oil into a small pot, add the two garlic cloves and the chili pepper, and warm gently over low heat for about 2 minutes—don't let it fry...
Take it off the heat and let the garlic and chili infuse. Set aside.
Wash, peel, and cut the potatoes into chunks. Put them in a pot with salted water and cook over medium heat until tender. Drain well, then mash with a potato ricer or fork...
Stir in the garlic-infused oil (without the garlic or chili). Taste for salt and set aside...
Dust the eggplant slices with flour (first, soak them in salted water for about 15 minutes, then drain well). Fry them in hot oil until golden brown. I used white eggplant here, but the regular purple kind works just as well.
Gently cook the cherry tomatoes in a little oil for 3 minutes—don't let them fry, just soften them.
To plate, use a ring mold to shape the purée neatly on each dish. Arrange the whole confit tomatoes, the crispy eggplant chips, and two slices of the stuffed rabbit with a generous spoonful of sauce, nice and warm...

Enjoy!

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