Morsels of ligurian rabbit with polenta concia
Instructions
Brown the meat in a pan with oil, Rosemary and Sage; combine and toast the pine nuts, Deglaze with white wine and lemon juice and cook with cover.
Cook the polenta with a little water, then add the grated grana, amber melted butter, salt and pepper.
Caramelize the onions in a pan with the sugar and vinegar.
Compose the dish with three preparations.
Ingredients and dosing for 4 persons
- 1 sprig of rosemary
- 4 leaves sage
- 300 g of rabbit meat
- 20 g of pine nuts
- 10 cl of white wine
- Lemon juice
- 100 g of polenta
- 50 g of grana
- 30 g of butter
- 2 spring onions
- Wine vinegar
- Olive oil
- Salt
- Pepper