Stuffed rabbit (5)
Instructions
Clean, wash and dry the rabbit, rub it out with plenty of garlic, cut in small pieces offal.
Boil the vermicelli noodles in plenty of boiling salted water.
Meanwhile, in a saucepan, then add 6 tablespoons of olive oil in the bunch of odors, place giblets and cook quickly.
Remove the bouquet garni and add the parsley.
Out of the fire with this sauce with pecorino and the vermicelli noodles, drained al dente; filled with pasta on the side of the abdomen, the salt and pepper rabbit, sew the opening with white thread, add salt and pepper the outside, ungetelo.
Put in oven at 200 degrees.
Occasionally, during cooking, sprinkle the rabbit with white wine.
To please the stuffing, you can add the scamorza or mozzarella into small pieces.
Ingredients and dosing for 6 persons
- 1 1500 g rabbit headless but with liver lung and heart
- Garlic
- Abundant of rosemary
- Abundant of basil
- Leaf 1 of laurel tied around to rosemary and basil with a white wire
- 6 tablespoons of olive oil
- Chopped parsley
- 200 g of vermicelli type noodles
- White wine
- Salt
- Pepper