After this week, the things are changing. I can feel something is coming... the first class in the US..... only there was a problem, they didn't like rabbit. But, the things are happening so fast, Williams Sonoma class is coming next June 11.
By the way, I want to share with everybody the class, maybe in Spain somebody will be cooking rabbit. Trust me, is so good.
INGREDIENTS
2 1/2 pounds rabbit cut into about 6 pieces each
3 1/2oz raspberries
8 strawberries
4 tablespoons balsamic vinegar
12 tablespoons water
3teaspoons brown sugar
salt
black pepper
aromatic herbs
olive oil
Rinse the rabbit pieces under cool running water, add the salt, black pepper and aromatic herbs.Browns the meat in the olive oil over high heat in a "cassola", 20 min set a side the rabbit.
Mix the berries, the balsamic vinegar, the water, the brown sugar, in a small sauce pan for a few minutes, after this whisk together with a hand mixer, keep cooking until thick.
You can set a side part of the berries for decoration.
THE "CASSOLA" HISTORY AND CARE
HISTORY
These classic rustic refractory clay "cassola" are only made in the area near Breda, in Catalunya (Spain). The secret to the exceptional quality of these product is the special clay of the region, coveted by potters since Roman times. It comes from the Pyrenean foothills where the local artisans follow the Roman custom of adding very fine pebbles to this traditional clay thereby producing refractory clay.
The potters fire the dishes and cookware at temperature that is higher than is normal for terra cotta production.The antique design cazuelas feature hand shaped handles which the potters manually attach to each before firing-in contrast to the mechanically produced cazuelas with cast handles.
After the initial firing, the artisans remove the items from the oven and leave them out to cool completely (about 24 hours, more or less). Finally, the potters hand dip each item in a food safe glaze and re-fire them. the finished product is an authentic rustic traditional "cassola".
CARE
Clay pots are fragile, they inevitably do break, but proper curing will harden them to the point that they can be used with a flame-tamer over direct heat.
Soak the entire dish in water to cover for 12 hours.Drain and wipe dry. Rub the unglazed bottom with a cut clove of garlic. Fill the dish with water to 1/2 inch below the rim, then add 1/2 cup of vinegar. Place the dish on a flame-tamer over low heat and slowly bring the water to a boil.
Let the liquid boil until only about 1/2 cup remains.Cool slowly and wash. Your "cassola" is ready for use, the garlic created a seal. This technique has been used since the middle ages.
If you have not used the "cassola" for an extended period of time, you may need to recur it before use.
I have to re-educate the american palate before the next rabbit!
