Rabbit and Spätzle by Chef Tamara Stanger


This is a rabbit spätzle that’s
plated on the Bella Vita Marie dinner plate by Fortessa. Spätzle is an important dish to me. I grew up on different kinds of dumplings and
European food, so this is something that reminds me of my father’s mother. We did a little spin on it by using rabbit sausage and made a beurre blanc with
vermouth and European butter. And that’s plated with some asiago cheese, just some
microgreens, and cracked pepper.

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