Rabbit roll with tuna
Instructions
Cut into cubes the rabbit, infarinatene pulp a third, sprinkle with a pinch of curry powder and stir-fry it in a pan with two tablespoons of olive oil for half an hour.
Puree the rest along with the tuna and anchovy fillet.
Add to the mixture the cream, egg yolk, salt, pepper.
Blend.
Add the pistachios, the flesh of rabbit you have done Brown, wine, chopped shallots and flavored in a knob of butter.
Knead everything together and give it the form of a salami.
Wrap it up in a light fabric, tie the ends and let it simmer in the broth for 20 minutes.
Leave it to cool in the same cooking liquid, drain and then keep it in the refrigerator for at least a couple of hours.
Meanwhile, in a bowl mix two yolks with truffle paste, salt, a little lemon juice filtered to the strainer.
Add oil gradually how to make a mayonnaise and, eventually, season with two tablespoons of vinegar.
On serving platter arrange a bed of Arugula, lie down on the rabbit roll cut into slices and garnish to taste with hot sauce.
Serve with a salad of radicchio.
Accompanying wines: white wines are full-bodied and structured ideal for this dish: Highlands VdT, Cervaro Della Sala VdT Dell'Umbria, DOC Fiano.
Ingredients and dosing for 6 persons
- 300 g of rabbit meat
- 180 g of tuna in olive oil
- 50 g of pistachios
- 120 g of cream
- 3 eggs
- 1/2 cup of white wine
- 1 pinch of curry
- 2 tablespoons of wine vinegar
- 1 tablespoon of white truffle paste
- 1/2 lemon
- 80 g of arugula salad
- 1 anchovy fillet
- 1 shallot
- 50 cl of broth
- Butter
- Flour
- Olive oil
- Salt
- Pepper