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New York City Michelin Chefs

Slide 8 of 10

Rabbit Stew with Olives and Rosemary

“This is one of my favorite things on the planet,” says Marco Canora about his savory rabbit stew. He loves sharing the recipe with his students because it’s an opportunity to teach them about making battuto (similar to soffrito), a mixture of sautéed onion, celery and carrots that’s the base for many Italian dishes.

slideshow  More Hearty Stews

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