Chef Danny Smiles recently brought MUNCHIES along on a pilgrimage to Montreal's Little Italy.He was there to give props to Elena Faita, the woman he calls "Montreal's mother chef," whose iconic hardware store and cooking school are landmarks in a rapidly gentrifying neighbourhood.
Elena Faita and Danny Smiles. Photos by Farah Khan.
At Elena's Mezza Luna cooking school, he learns how to butcher a rabbit and prepare a hearty Northern Italian dish under her watchful eye. Thankfully, we're sharing Elena's recipe from that episode: a dish that combines cream, butter, and pancetta—more than enough lipids to keep your rabbit moist and creamy.
Both the rabbit and accompanying sauce are prepared in the same roasting pan, so it's easy to make and light on dishes. Just whip up some polenta, flip it onto a cutting board, and you'll be transported to a warmer, safer place than Montreal's harsh winters in no time.But whatever you do, don't break Elena's cardinal rule: Don't use black pepper!RECIPE: Creamy Rabbit and Polenta