Rabbit and peas with Olitalia I.G.P. Balsamic Vinegar of Modena

by Andrea Puddinu - Londra

Serves 4

  • 1 lt. - Whole rabbit  
  • 400 gr. - Peas
  • 100 gr. - Rosemary
  • 1 - Head of garlic
  • 3 - Carrots
  • 2 - Onions
  • 200 gr. - Prosciutto
  • 1 - Egg
  • 400 gr. - Panko (Japanese bread crumbs)
  • 100 ml. - Soy sauce
  • 0.6 gr. - Xanthan gum
  • 400 gr. - Butter
  • 100 ml. - Olitalia I.G.P. Balsamic Vinegar of Modena
  • Parmesan cheese
  • Salt
  • Pepper
  • Rosemary
Rabbit and peas with Olitalia I.G.P. Balsamic Vinegar of Modena 1
Rabbit and peas with Olitalia I.G.P. Balsamic Vinegar of Modena 2

Balsamic vinegar of Modena PGI

Balsamic vinegar of Modena PGI - 1 Grape

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Procedure

  • 1

    Debone the rabbit, separating the filet from the thighs. 

  • 2

    In a large frying pan, cook the thighs over moderate heat for 4 hours with the melted butter, head of garlic cut in half and the rosemary.

  • 3

    Cool in the pan, then remove the meat from the bones and place in a mixing bowl with diced carrots, soy sauce, Olitalia I.G.P. Balsamic Vinegar of Modena, salt and pepper; shape into little balls and freeze for 30 minutes.

  • 4

    Dip in batter made of flour, eggs, and panko, and fry.

 

For the meat sauce

  • 1

    Place the bones in the oven to roast with carrots and onions for 40 minutes at 210°C. 

  • 2

    Place everything in a very large pan with the vegetables and boil until you have about 300 ml of sauce.

  • 3

    Strain everything in a chinois strainer. Emulsify with a pat of butter and Olitalia I.G.P. Balsamic Vinegar of Modena.

 

For the rabbit saddle

  • 1

    Place the saddle on a cutting board without removing the thin skin covering it, sprinkle with parmesan, Olitalia I.G.P. Balsamic Vinegar of Modena, pepper and salt.

  • 2

    Roll into a cylindrical form in plastic wrap, then scald without boiling for 1 hour and 15 minutes. Place in water and ice.

  • 3

    Brown in the pat of butter with rosemary before serving.

 

For the crunchy prosciutto

  • 1

    Place the slices of prosciutto on two sheets of parchment paper, bake at 200°C for 4-6 minutes until the slices become crunchy, place in the dehydrator to eliminate excess fat.

 

For the pea cream and powder

  • 1

    Cream: Blend the peas in the juicer, extract the liquid, boil with the xanthan gum and then strain in a chinois strainer.

  • 2

    Powder:  Dry the remaining peas from the juicer for 12 hours at 70°C and then beat for 12 minutes. Leave a few whole peas to decorate.

Rabbit and peas with Olitalia I.G.P. Balsamic Vinegar of Modena 3
Associazione

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