Le Tecniche

Appears in

The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center , French Culinary Institute , Cesare Casella and Stephanie Lyness

Published 2021

About

In this chapter, students learn to fabricate lamb and rabbit. Recipes are chosen to allow students to apply skills of brasare, arrostire, and saltare. SeeLesson 15 for step-by-step instructions on preparing rack and leg of lamb for roasting and cutting rabbit into pieces.