Tonno di coniglio (3)
Instructions
Boil the rabbit in boiling water and salt for about three quarters of an hour.
Remove from the Pan, let it cool and then spolpatelo.
The chunks of meat put them in a bowl: make a first layer which add some Sage leaves and some garlic clove; sprinkling of oil Extra Virgin olive oil, salt and pepper.
Passed then to the subsequent layers by repeating the same operations.
Make at least three layers.
Place the pot in a cool and leave it overnight.
If the keep in the fridge, remember to take it at least an hour before you eat the marinated rabbit.
Garnish the servings with a sarsèt salad (valerianella).
Olive oil extra virgin must completely cover the rabbit meat, whereby it press the layers of meat.
Suggested wine: Langhe Freisa.
Ingredients and dosing for 6 persons
- 1 rabbit ready for cooking
- 30 leaves sage
- 20 cloves of garlic
- Olive oil extra virgin
- Salt
- Pepper