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Main courses with meatMain courses with meatFarm animals
Stuffed saddle of rabbit
Testi a cura di Gianni FranginiTraduzione di Daniela Morini
Ingredients
2 kg saddle of rabbit150 g red chicory1 dl extra virgin olive oil400 g ricottaSalt, pepper, sesame seeds to taste150 g ham1 dl white wine
STUFFED SADDLE OF RABBIT - Modern cuisine
Procedure and equipment
1) Debone the saddle of rabbit keeping the loins attached.
sharp knife and cutting board for raw meat, butcher’s block, waste bowl
STUFFED SADDLE OF RABBIT - Modern cuisine
2) Cut the chicory into julienne and fry quickly in oil.
sharp knife and chopping board for vegetables, frying pan
STUFFED SADDLE OF RABBIT - Modern cuisine
STUFFED SADDLE OF RABBIT - Modern cuisine
3) Mix with the ricotta adding salt, pepper and sesame seeds.
bowl, rubber spatula
4) Arrange the slices of ham on the rabbit which has been flavoured with salt and pepper.
STUFFED SADDLE OF RABBIT - Modern cuisine
8) Brown the stuffed saddle in oil and continue cooking in the oven.
casserole dish, meat fork
STUFFED SADDLE OF RABBIT - Modern cuisine
9) Serve the saddle cut into slices with the cooking stock deglazed with white wine.
ladle, chinois, dinner plates of tray
STUFFED SADDLE OF RABBIT - Modern cuisine
Recommended wines
North: Vallée d’Aoste Pétite Arvine DOC (Valle d’Aosta)Centre: Orvieto Classico Superiore DOC (Umbria) South/Islands: Campi Flegrei Falanghina DOC (Campania)
Serving temperature: 10-12°C Glasses: chardonnay
STUFFED SADDLE OF RABBIT - Modern cuisine