Rabbit sausage with cured ham
Instructions
Deboned rabbit saddle, wash, dry, sprinkle with salt and pepper and add a spoonful of port, then roll it up and let it rest in a cool place.
Wash the spinach and boil them in a pot with salted water, drain, chop and sauté them in a pan with a little butter.
Remove from heat and mix in 2 tablespoons flour, salt, pepper, nutmeg, 1 egg yolk and grated Gruyere.
The veal chop with ham and sausage, collect the proceeds into a bowl and mix in 1 whole egg and 1 egg yolk, 2 tablespoons flour, 2 tablespoons port, salt and pepper.
Do rabbit saddle, cover evenly with spinach and place, in the Center, the mixture of meat.
Close the saddle around stuffing, cucitene the edges with kitchen Twine and let it FRY in a saucepan with oil and butter, a high flame for 5 minutes, then gilds it for 2 hours and focus in covered container, wetting it every now and then with a little broth.
Serve still warm, sliced.
Ingredients and dosing for 4 persons
- 1 sella di coniglio (approx 800 g)
- 300 g of chopped veal
- 100 g of ham
- 100 g of sausage
- 80 g of gruyere cheese
- 500 g of spinach
- 2 eggs
- 20 cl of broth
- 1 glass of porto wine
- 1 walnut butter
- 3 tablespoons of olive oil
- 4 tablespoons of flour
- 1 rub of nutmeg
- Salt
- Pepper