Romeo Giacomotto - A violinist and pedagogue with a passion for cooking. Romeo’s love for the culinary arts was cradled in his grandma’s kitchen. Working on yachts as a deckhand and skipper, Romeo would double behind the stoves, preparing meals for passengers and crew alike. Through the years, this was further enhanced by various stages in local kitchens and collaborations with fellow chefs, culminating in the preparation of delectable menus for a number of celebrities who visited the Island. The uniqueness of his dishes stems from an infusion of passion and artistic skill. As an artist, Romeo brings a fresh aesthetic flair to his creations which are as delightful to the eye as they are to the palate.
RECIPE
Rabbit aka “fenek” is one of Malta’s most famous dishes. Rabbits were most likely introduced to the Maltese islands around 3,600 years ago, by the Phoenicians. Rabbit is delicious, and just like any other meat can be cooked in a variety of ways. Don’t knock it until you have tried it, you’ll find it on plenty of local menus! Here’s Chef Romeo’s fantastic plate packed with seasonal flavours.
Rabbit Bastilla
Pickled Mustard Seeds on Dauphinoise with Beetroot PurÉe
INGREDIENTS
FOR THE Bastilla
500g Rabbit pieces
Neutral oil
1tsp Tumeric
1tsp Fenugreek
1tsp Ground cumin
1tsp Ground coriander
1tsp Paprika
1tsp Ras el hanout
2tbs Sultanas
2tbs Pomegranate molasses
Icing sugar
Filo Pastry sheets
Butter
FOR THE Caramelised Onions
4 Red onions
2tbs Neutral oil
1tbs Sugar
3tbs Sherry vinegar
FOR THE Dauphinoise
4 Large starchy potatoes
150ml Full fat milk
150ml Fresh cream
1 Garlic clove
Nutmeg
Fresh thyme
FOR THE Beetroot PurÉe
3 Large beetroots
Olive oil
Balsamic vinegar
Fresh thyme
FOR THE Pickled Mustard Seeds
4tbs Mustard seeds
4tbs White wine vinegar
4tbs Caster sugar
8tbs Water
1 Bayleaf
1 Red chili (optional)
Method
Bastillas and Carmelised Onions
In a pot, sear your rabbit to a nice golden brown. Add the spices and sautee for a minute. Pour in 400 ml of water, bring to a boil and let simmer covered till the meat falls off the bone. Meanwhile add your sultanas. Lift any bones off the meat and continue simmering until most of the liquid has reduced. Add the pomegranate molasses, salt and pepper to taste and allow the mixture to cool down. In a separate pan, combine sliced onions, oil and sugar and cook on low heat until the onions caramelise. Add sherry vinegar and salt to taste. Wrap the rabbit filling topped with onions in filo pastry and bake at 180ºC until the filo becomes crispy. Dust with icing sugar.
Dauphinoise
Peel and finely slice your potatoes and heat up the milk, cream and garlic in a small pot over low heat. Line an oven dish with baking paper. Overlap the potatoes in layers over the baking sheet adding salt, pepper, freshly ground nutmeg and thyme to every other layer. Discard the garlic clove from the cream mixture, pour over the potatoes and bake at 180ºC for 50 minutes. Allow the bake to cool down, compress with another oven dish and leave to set in the fridge overnight. Portion and heat up before serving.
Beetroot Purée and Pickled Mustard
Wrap your peeled beets individually in foil together with the rest of the ingredients. Bake at 180ºC for an hour and process to a purée consistency. Prepare the mustard seeds in a pickling jar. In a small pot, combine the rest of the pickling ingredients, bring to a boil and pour the liquid over the seeds. Allow to infuse for at least 4 hours.
