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.
