New| Lombetto di coniglio farcito con pistacchi e tartufo nero | |||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Serves : 4 person(s) | |||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Ingredients | |||||||||||||||||||||||||||||||||||||||||||||||||||||||
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| Preparation Method | |||||||||||||||||||||||||||||||||||||||||||||||||||||||
De-bone the loin of rabbit and with the rests prepare the stuffing. Roll every single loin with blanched Roman salad. Re-form the loin adding the stuffing ,the black crunched truffle and the pistachios. Roll everything in raw ham then with pork net, sauté and cook it through in the oven 180° for 8 minutes. Chop into small pieces the rabbit’s offals and the thighs, add the raisins, the Colonnata pork fat, salt, pepper, marjoram and marinate with the Grappa. Afterwards add the tender part of the sandwich loaf previously soaked in milk, shaped in small balls and rolled in already boiled Savoy cabbage; bread them with dill perfumed breadcrumbs and stir fry in extra virgin olive oil 160°. |
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