Trattoria Aroma part 3 of 3: Rabbit Ragout-From Oven to Dish

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Trattoria Aroma's Executive Chef Keith Dulak shows Judy Sperry his technique for making Rabbit Ragout. This is part three, finishing the dish.

tags: food trattoria aroma cafe aroma keith dulak jerry clementi pappardelle rabbit ragout
credits: Jamie Moses / Matthew Quinn
posted on 06/11/2009


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