|
RABBIT IN 'PORCHETTA'(stuffed with wild fennel) |
||||
| CHEF DI CUCINA: F.G. per Marchenet | ||||
| REALIZATION: Rabbit in porchetta (artichoke stuffed) | ||||
| NUMBER OF PORTIONS |
WORKING METHOD |
|||
| INGREDIENTS |
U.M. |
Q.ty |
||
| Rabbit Bacon Boiled pigskin Dry-cured spiced ham Wild Fennel Sausage Artichokes type Jesi or Montelupone Red garlic White Wine Extra virgin olive oil Aromatic salt to the healthy herbs Pepper |
Gr. |
700 |
||
| 1
- Clean the rabbit, wash it accurately, dry and bone it
2 - Bleach the fennel, cut the artichokes and the rabbit liver into segments 3 - Mince the cured ham, bacon, sausage, wild garlic and fennel 4 - Season the rabbit and stuff with the minced ingredients and the artichokes cut into segments and the pigskin cut at 1 cm. 5 - Re-sew the rabbit with the stuffing inside. 6 - The rabbit must be cooked well in the oven (160° C) paying attention to protect the flanks and the belly with some slices of dry-cured spiced ham as a 'body-belt'.
NOTES: Artichokes Jesi type. Largeness little more than a bud of rose. Marchenet |
||||
| Tools: Small basins n.3 Trencher Knives Scissors Bucket Needle, uncolored yarn Baking-pan Shovel Oven |
Sauces: Royal Sauce |
Garnishings: Nest of roscani |
||
| Degree
of difficulty:
|
||||
