Michelin starred chef Phil Howard shares a perfect dinner party recipe
Phil Howard first came into the public eye in 2012 when he appeared on The Great British Menu winning the fish course round. Having worked in kitchens of well-renowned chefs Michel Roux and Marco Pierre White it wouldn’t be long before he took up his own spot as Executive Chef. This was to be at The Square in Mayfair where he has since earned 2 Michelin stars.
Hand cut Strozzapretti with pulled Rabbit, Tarragon and Parmesan
By Phil Howard
Takes 2 hours, including 1 hour cooling time
50ml light olive oil
150g unsalted butter
Sea salt, freshly ground black pepper
16 rabbit shoulders
100g button mushrooms Chopped/sliced/ whole?
4 shallots Chopped/sliced/ whole?
1 bay leaf
1l chicken stock
800g fresh strozzapretti pasta (or other shape)
40 tarragon leaves, chopped
49 incorrect maybe should be 16 garlic or chive flowers
- Place a large heavy based pan on a medium heat, add the olive oil and 50g of the butter, heat until foaming. Season the rabbit shoulders and place them in the pan and cook until lightly coloured. You may need to do this in batches. Once cooked, remove from the pan.
- Heat the oven to 125C Gas Mark 1/2 Add the mushrooms and shallots to the rabbit pan with a pinch of salt, seal until the vegetables are soft and just starting to colour. Return the rabbit shoulders to the pan, add the bay leaf, chicken stock and cover with a lid. Place in the oven and cook for 1 hour.
- Remove rabbit from oven and cool until you are able to handle.
- Strain the rabbit and stock through a colander over a large bowl, restrain the stock through a fine sieve, place in a pan and simmer until the stock has condensed and reduced to 350ml.
- Pick the meat off the cooled rabbit shoulders and shred into pieces; discard the bones and vegetables.
- Heat a large pan of water with salt and when boiling add the pasta, stir and cook until al dente approx. 5 – 6 minutes drain well.
- In the pasta pan place the reduced rabbit stock, shredded rabbit, remaining butter and tarragon leaves simmer for a couple of minutes until a rich emulsified coating sauce.
- Add the cooked pasta to the sauce, toss well and serve in 8 heated bowls. Finish with a generous grating of Parmesan and a couple (too many in ingredients) of garlic or chive flowers.
This recipe was demonstrated by Phil at this year’s Live In London event – spread over two evenings it brought a taste of Italy to Britain in an exclusive fine-dining experience on the banks of the river Thames. Also featured was Theo Randall’s recipe for Guinea Fowl which can be found here.