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rabbit

The hunting season begins in the kitchen and get the game. For those whose passion and even more work as a professional in the field is a good time. To transform a carcass of an animal into something favorable to the palate is reserved for those few moments ambition. For the occasion, I became a surgeon to extract the tiny lead shot to keep residues from meat of the rabbit. I cooked the meat of the animal in various ways, of course, but in small portions marinated in the same way for all preparations.

Per la marinata:

Vino rosso ricco in tannini;

Cipolla;

Carota;

Sedano;

Pepe nero in grani;

Rosmarino;

Alloro;

Acqua.

Il coniglio è rimasto a marinare per 24 ore…

For this recipe I made a sauce with which I flavored noodles cooked in broth prepared by me earlier.

The doses are for three people, the amount was adjusted for seasoning.

60 g of rabbit filleted;

½ white onion;

olive oil;

a glass of vodka dries

Soon vegetable soup, ladle about ½;

10 juniper berries;

Parsley abundant;

Salt and black pepper to taste

As usual I used a fast cooking by the very nature of the preparation, 7-8 minutes of fire. Fried onion, I added juniper berries and the rabbit. I blended with the vodka. I salted and spiced. I added the broth and parsley. I continued to cook for two minutes and poured the noodles in the pan for creaming.

I could say here that he finished his plate, but the delicacy and sweet tendency left me puzzled and not quite satisfied. I wanted to try a small amount of sauce with as much of pecorino cheese with pistachios, a dairy product with a soft texture that has given me so much love from savory contrast. In the same pan I added 50 g of cheese and continue creaming until the full merger. Excellent result, seeing is believing.