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The Epic Rabbit Porchetta Is One Shareable Feast at Love & Salt

A whole rabbit wrapped in prosciutto.

Welcome to the Hot Dish, a series in which chefs put together their most compelling, and often most popular, dishes on the menu from beginning to end.

Here now, chef Michael Fiorelli of Love & Salt builds the rabbit porchetta, a slightly daunting, but ultimately worthwhile way to cap a meal at this crowded Manhattan Beach restaurant. The initial idea came about from Fiorelli's desire to do a full-on pork porchetta, but decided that it was a bit of a crap shoot when using an animal that size on a nightly basis.

The results would be uneven, a hit some evenings, a miss on others. So, he thought, how can they do it smaller? Easy solution: a rabbit. Using Devil's Gulch rabbits (though sometimes he does source from Debruin in Iowa), he wraps the roulade with prosciutto before cooking and slicing.

Love & Salt

317 Manhattan Beach Boulevard, , CA 90266 (310) 545-5252 Visit Website

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