Rabbit nocciolato
Instructions
Clean and cut the rabbit and put it to soak for 2 hours in water and vinegar.
Toasted Walnuts and almonds in the oven, chop coarsely and spellatele.
Also chop herbs and let them wither in hot oil.
Cut the pancetta into cubes, add fresh herbs and, when it is browned, let Cook the rabbit.
Add the walnuts and hazelnuts and continue cooking at moderate fire, by salting, peppering and bathing with the broth.
In cooking, remove meat and keep warm.
Add a knob of the butter worked with flour, stir and pour over rabbit.
Ingredients and dosing for 6 persons
- 1 rabbit from 1400 g
- 100 g of bacon
- 1 cup of shelled hazelnuts and walnuts
- 1 onion
- 5 leaves sage
- 2 sprigs of rosemary
- 1 bunch of fennel
- 150 cl of broth
- 1/2 tablespoon of flour
- Wine vinegar
- 3 tablespoons of olive oil extra virgin
- 1 walnut butter
- Salt
- Pepper