Rabbit Head Pasta

fx

Sat, 5 Mar 2016 20:27:31 GMT

Wow, Rolf this is more adventurous than I am ready for but must be rather stunning visually!

rolf gerstner

Wed, 4 Apr 2012 18:34:55 GMT

my wife is now securing a dozen of rabbit heads for your recipe. but there is one condition: the eyes must be in place. we are addicted to all edible animal heads especially goats. if you ever come to miami, please contact me for a saturday morning special at our favorite haitian hangout chez bebe in the haitian district for a goat head soup including eyeballs, brain and tongue. this is a meal for the entire day. fyi, my wife is from venezuela and i am from germany having travelled all over the globe.keep up this site which is the best i have come across. regards, rolf

nameBELZA

Thu, 4 Aug 2011 16:18:59 GMT

I have been trying to find a recipe for rabbit head rillettes which I bought in France and enjoyed for lunch with crusty french bread. A combiation of this recipe -vegs + advice on how to take a head apart on another web site might be the answer. I"ll let you know. As you can tell I am not squeamish, and can remember when a child my auntie making rabbit stew, the head was a special treat for my uncle.

Diana

Sun, 13 Feb 2011 08:09:03 GMT

This was a wonderful reading and I will try this reciepe with some modifications. I do have several rabbit heads in my freezer. I wanted to try them a long time ago, but so far have not got that far, just yet anyway. I have cookend rabbit heads before to get the tongue�s out. It is amazying to make tounge terrine out of them. Can I use your reciepe in my webpage along with photos? Offcourse credit will go to you!
Diana

RNRQ

Tue, 25 Jan 2011 03:36:27 GMT

I know this comes late, but this is for AlexFalkon: There are many rabbit raisers within reasonable distance of Sacramento, CA--and we"re usually happy to sell you a whole rabbit dressed to your specifications (although we don"t do tuxedos, the rental fees are heck!LOL).

The only turn-off for me on this recipe is the brain thing, but splitting the heads is not difficult and the brain and eyes could certainly give the family dog or cat a nice treat. :)

I think one day soon I will try this recipe with ribcage sections--they are difficult to cook well for things other than soups, but this would be quite suitable.

Thank you!
PA

Alexis

Sun, 26 Sep 2010 21:46:55 GMT

pity that you didnt try it at the end i love rabbit heads the best part of a rabbit in my opinion
if you ever come to greece i will show you how it is eaten

gitto

Sun, 24 May 2009 20:06:52 GMT

Will you marry me? Please?

fx

Sun, 23 Nov 2008 09:41:57 GMT

Ieva, thanks a lot for this information, I wish I can visit Latvia some day to see this first hand. Good luck with the cooking!

ieva

Sat, 22 Nov 2008 04:48:17 GMT

Well � there is no special name for fish consomm�, I could tell you what my sister done with salmon yesterday :D � take whole salmon (without guts) and take of tale, head (from head take out gills � they are bitter and uneatable) all fishbone � make usual fish fillet. All bones, head and tale boil in water with herbs (the mane for fish � fresh dill, onions, bay-leaf, salt and pepper). When it looks like normal consomm� � filtrate it � and rip flesh from bones � there will be enough meat. Than add potatoes and carrot � boil until they almost dissolve in soup, serve with sour cream and fresh dill � this I had for dinner :D. What to do with filet � elementary � take for one spoon salt, one spoon sugar and almost the same amount of pepper � strew it on salmon (raw with skin on it still), and put it in box, put some plate with weight on it and leave it in fridge for some time (1-2h) � till you can sea some juice comes out. So now your salted salmon is ready for serving � I usually enjoy it on the white bred, with butter, a bit of lemon and little bit of fresh onion (sound like tartar sandwiches � this is common delicacy for Latvian, my grandma in the same whey eats fresh herring � I don"t do this, it"s bit to much fish bones there). This is normal meal for my family and you can use salmon completely, except gills and guts.

I found this page while looking for Moroccan meals, I am not a professional cook � actually I am clerk :D, but I found that you enjoy in the same way as I do traditional cousin"s, and I could share some �absolutely mad� meals also. This page is absolutely fabulous!!!

About pigs head � it had only Latvian name, I could look for some pictures � but it looks like it looks � pigs head on plate, boiled with salt and pepper, it is served with gray peas. I don"t enjoy it � it looks too odd for me.

But the bigger part in our traditional food takes milk and it products, but we don"t have cheeses (only raw cheeses from curd) � partly because of our climate, but curd is made in one hundred ways, and the most delicious are pies and puddings.

fx

Fri, 21 Nov 2008 12:39:47 GMT

Leva, do you have the name of Latvian pig head jelly and for fish head consomm�? This looks really intriguing!

Ieva

Fri, 21 Nov 2008 02:39:22 GMT

Well it all depends on "do you feel sorry for this poor rabbit" or it just piece of meat. In Latvia it is normal to eat pig"s heads on Christmas (it is jellied meat), also from fish heads is made consomm�. It"s the same thing as tongues, hearts and brains of animal � some cultures approve them for cuisine, some strictly forbid to eat certain parts of bodies. What so ever it isn"t the nastier dish you could have for diner ;)

fx

Thu, 17 Jul 2008 09:43:05 GMT

Carmen, it tastes like rabbit as far as I remember, but really I would not cook it again!

carmen

Mon, 14 Jul 2008 03:52:08 GMT

All I can say is you are VERY BRAVE to even attempt this dish. How did it taste? like chicken! ja ja ja!

fx

Sun, 6 Jul 2008 14:49:27 GMT

Tobasco, the rabbit heads sometimes have another function, that of establishing that it is not a cat but a rabbit.

Tobasco44

Sun, 6 Jul 2008 02:49:14 GMT

Wow. I always wondered why the French sold the skinned head of a rabbit in their markets. Not much meat though.

fx

Wed, 4 Jun 2008 13:41:31 GMT

Nathan, I think there are a few other characters in Le Dob who would enjoy this dish, not least of all Sauveur Cristini.

ND

Tue, 27 May 2008 19:12:14 GMT

Oh my soul, I thought I was the only person on earth who actually watched "Dobermann"� I"m sure Yann le Panterac (correct spelling, I hope) would"ve been brave enough to eat this pasta! He might even have hunted the little fellows down with his .357�

fx

Tue, 6 May 2008 13:46:35 GMT

Petr, thanks for your visit and insight into Czech cooking. I think the rabbit cheeks and necks are all most people would need. Would you know of a source for authentic, detailed, traditional Czech recipes?

Petr

Tue, 6 May 2008 07:36:42 GMT

Hello, i use normally rabbit heads to make a soup. It makes a tasty and strong bouillon. In Czech Republic it is quite normal (you can buy rabbit heads even in Tesco). I use meat from the neck and cheeks, it is the most tasty. I don"t use the tongues and brains, it has no special taste and the texture of the brain is not nice.(Did you use those in your recipe?) So there is not much flesh anyway...
..But another thing is pig"s brain..it is delicious

fx

Tue, 29 Apr 2008 14:45:54 GMT

Alex, I think you"d get fair results with your neighbors" cat, unfrozen. But don"t lose your head over this, the Alpine Rabbit Stew is a better recipe and can be prepared with the whole rabbit!

AlexFalk

Mon, 28 Apr 2008 23:23:37 GMT

I went to the closest Italian grocery store and had a chat with one of the butchers. They only deal with frozen bunnies. I could shoot my own at my parents house, but I think using a whole rabbit (sans head) would yield similar results.
I shall not give up my quest for fresh bunny noggins though.

fx

Mon, 28 Apr 2008 14:47:10 GMT

Shizzo, thanks for your visit! If you like braised regular rabbit, have a look at my Swiss Alpine Rabbit. Personally I really am not very fond of offal and rabbit heads, and the wee bit of hair on the chin of a couple rabbits just put me off. But had you not seen the preceding 40 pictures, you would certainly find this a really good sauce!

shizzo

Sun, 27 Apr 2008 21:41:36 GMT

My in-laws are from Italy and make rabbit a lot. The grandmother always cooks the head and innards with the rabbit pieces (usually braised). A few people go after the brains and heart intentionally. I"ve grabbed the head a couple of times by accident. I"m not much of an organ eater, but I have pulled the meat off the head instead of tossing it back in the bowl and it tasted fine. The sauce this was cooked in looks tasty. I"m surprised you wouldn"t give it a try.

fx

Sat, 26 Apr 2008 17:26:15 GMT

AlexFalk, thanks for your comment! I think you could find heads if you can buy whole rabbits, the butcher will probably give you the heads for free. Don"t you have California bunnies?

AlexFalk

Fri, 25 Apr 2008 13:16:12 GMT

I stumbled upon your site while looking at reviews for "the Silver Spoon" and immediately poured over every article.
I have tried Balut, and the bunny heads look delicious in comparison, I do not think I would have any problem eating this, and even preparing it.
I do not think that I would have an easy time finding the heads though, however I live in a city with a very large Asian population, and is one of the most diverse cities in the US (Sacramento Ca.) so there may be hope.

fx

Thu, 17 Apr 2008 14:31:07 GMT

Fooman, thanks for visiting, I"m sure the Chinese have much wilder versions of the dreaded Rabbit Head Pasta!

Fooman

Thu, 17 Apr 2008 01:43:03 GMT

Dude. Growing up in a chinese familiy I have eaten some pretty gnarly stuff. I must say this recipe was defenately at the head of the list of crazy foods. I bet if you substituted pulled rabbit meat it would would make a good dinner. I like your site and will continue to check out your offerings.

fx

Thu, 27 Mar 2008 14:54:18 GMT

Susie, this is a most memorable meal you mention. Reminds me of the final dinner scene in James Bond "Octopussy" where the Sikh henchman eats the sheeps eyes. I think what happened to you when you were offered the chicken head is a brilliant illustration of many peoples" worst nightmare when invited to eat out with the locals! Myself I am a former vegatarian but fully reformed and 3543 days vegetable-sober now.

fx

Thu, 27 Mar 2008 14:32:04 GMT

Parshu, if that"s your fantasy you need to check the movie called Doberman by Jan Kounen with Monica Belluci and Tcheky Karyo, who stars in the "La Femme Nikita" clip on my Train Bleu article.

fx

Thu, 27 Mar 2008 14:28:14 GMT

Thanks a lot for the visit Luciano and I have received your recipe and will try to locate the cheese!

fx

Thu, 27 Mar 2008 14:24:51 GMT

Cristina thanks for visiting and I"ll look into Italian breadmaking for you!

Susie

Thu, 27 Mar 2008 08:12:55 GMT

The Italians seem very partial to eating heads. Years ago when I had an Italian husband we visited his aunt near Verona. She had cooked chicken, and told me I was destined to have "the best bit". I braced myself for the parson"s nose, but it was worse than that: the head, complete with beak, eyes, comb, tongue. I think that"s when I first began to consider becoming a vegetarian. Having followed your preparation of the above dish, I"m so glad that I did. And who knows, Francois, maybe this experience will put you on the road to Damascus! :-)

parshu.narayanan

Wed, 26 Mar 2008 02:23:14 GMT

Unfortunately it signals the end of my fantasy where a Monica Belluci lookalike Italian lady will ask me if I would like a little head.:-)

Luciano

Tue, 25 Mar 2008 20:00:53 GMT

Great (?!) and original recipe, as always here from you.Sure, to see the poor rabbitts" heads could make some sense, but here in Italy, because we come from a poor tradition, we had to learn and use every part of the animals.Brains from sheep and calves, great dish for the easter time ( many many years ago I grew up eating that dish, boiled or fried, some everyday ) pajata (guts ) with rigatoni, bull"s testicles grilled, pork"s ears and nose, and so on amenities.Regard the slow cooking, just two days ago I made a dish, south-italian traditional so very good but so really quick.I"ll send the short recipe to you by mail just to try in your kitchen, in italian, too hard for me to translate into englishKeep on showing us a lot of new great recipes; thanks

Cristina

Tue, 25 Mar 2008 08:47:34 GMT

Your site is wonderful and delicious.Can you show us how to make a authentic italian bread?

fx

Mon, 24 Mar 2008 14:18:41 GMT

Lama, the Chinese are truly democratic in their food pursuit and never embarrassed to eat those parts we discard. I"d love to get pictures of these in China though!

fx

Mon, 24 Mar 2008 14:17:28 GMT

Lamb head might be a future addition to those foods I"d cook but not eat!

fx

Mon, 24 Mar 2008 14:16:45 GMT

Lambzilla, the decisive moment was when I noticed there was more fur left on the rabbits" heads than I could hope to remove. A great source of dietary fiber, I"m told. Thanks for visiting anyway!

fx

Mon, 24 Mar 2008 14:14:28 GMT

Ariun, I tasted a couple macaronis but had to stop due to instant appetite loss syndrome, the first time ever it happens to me!

fx

Mon, 24 Mar 2008 14:13:51 GMT

Arthur I think next time I"ll leave the rabbit heads at the butcher"s!

fx

Mon, 24 Mar 2008 14:12:34 GMT

Louise I"m sure I"d have eaten all of it had I not cooked it!

fx

Mon, 24 Mar 2008 14:10:20 GMT

Beatrice I"m afraid they kept their eyes at the butcher"s, maybe the owner is fond of them. I can"t say I missed them!

fx

Mon, 24 Mar 2008 14:08:52 GMT

Sean don"t do this at home or your Dad and you will go head to head!

fx

Mon, 24 Mar 2008 14:07:04 GMT

Donald, I"m afraid I didn"t feel very hungry then. But I swear I"ll save you a head next time!

fx

Mon, 24 Mar 2008 14:06:22 GMT

Alys, a friend"s grandmother used to kill chicken by cutting their head with a pair of scissors, so I guess it is our contemporary urban ladies who became very sensitive rather than some hard-wired feminine aversion to blood. And how about Salome, who cooked Preacher"s Head Pasta with John the Baptist" head?

fx

Mon, 24 Mar 2008 14:03:55 GMT

Allen the pasta was actually bought, a great "slow-food" pasta from our beloved Swiss grocery stores COOP. Thanks for humoring me on this one!

fx

Mon, 24 Mar 2008 14:02:55 GMT

Hirm maybe if you don"t tell the girl how you made this they won"t mind!

fx

Mon, 24 Mar 2008 14:02:09 GMT

Thushara thanks for visiting and good luck for your headhunting in Berkshire!

fx

Mon, 24 Mar 2008 14:01:39 GMT

Luke, at the end of the day the problem is that the concept of the dish is better than actually making it.

fx

Mon, 24 Mar 2008 14:01:00 GMT

Dave I"ll hone my puns for the next article!