Lingua: Italiano
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Carrè of Rabbit

stuffed with mousse with garden herbs, spring onions and beet greens in bonini Traditional Balsamic Extravecchio with polenta

Carre di coniglio con farcia

CARRE’ OF RABBIT STUFFED WITH MOUSSE  WITH GARDEN HERBS, SPRING ONIONS AND BEET GREENS IN BONINI TRADITIONAL BALSAMICO EXTRAVECCHIO WITH POLENTA
For 2 people

For the rabbit:

  • 1  whole rabbit  saddle ( the rib cage area only- if you take whole rabbits, cut and preserve the other parts for later use)
  • 1  rabbit liver
  • 2 rabbit kidneys
  • Rosemary, to taste
  • onions, to taste
  • garlic , to taste
  • 10 g  groung fresh sausage, not  spicy
  • extra virgin olive oil

For the mousse:

  • 10 g  chicken breats
  • 10 g heavy cream

For the beet leaves:

  • 5 g onions  or shallots
  • 50 g Beet leaves
  • 1g Pine nuts raising
  • extra virgine olive oil
  • Traditional Balsamic Bonini Extravecchio (25 year)
  • sugar
  • salt
  • pepper

For the polenta:

  • 30 g Polenta flour
  • 150 g water
  • 1 g  chives
  • 10 g Butter
  • salt, to taste

For the sauce:

  • 50 g rabbit bones
  • 20 g vegetable broth
  • 1 n. garnish bouquet
  • 100 g white wine
  • 20 g Butter

De-bone the saddle of rabbit, open it up and flatten it out.  Salt  and pepper to taste.
Prepare the mousse blending together the chicken and the cream. Salt and pepper to taste.
Cut the liver and kidneys into small pieces, break up the sausage into very small pieces mix all separately with the olio and herbs, then mix all together.
Blanch the beet greens in boiling salty water for 4 minutes, drain and cut in a coarse mode.Brown quickly the beet greens in a pan with raisins, pine nuts  and Traditional Balsamic Bonini Extravecchio (25 years).

Cook the polenta in the traditional way, when cooked  cover with bits of butter and the chives.

Serve the polenta like a mirror on the plate, in the middle place the beet greens with the onions/shallots, and around the beet greens place the rabbit that has been sliced and lighted  dripped with  the sauce.