Main courses with meat Farm animals Stuffed saddle of rabbit Testi a cura di Gianni Frangini Traduzione di Daniela Morini.

Main courses with meatMain courses with meatFarm animals

Stuffed saddle of rabbit

Testi a cura di Gianni FranginiTraduzione di Daniela Morini

Ingredients

2 kg saddle of rabbit150 g red chicory1 dl extra virgin olive oil400 g ricottaSalt, pepper, sesame seeds to taste150 g ham1 dl white wine

STUFFED SADDLE OF RABBIT - Modern cuisine

Procedure and equipment

1) Debone the saddle of rabbit keeping the loins attached.

sharp knife and cutting board for raw meat, butcher’s block, waste bowl



2) Cut the chicory into julienne and fry quickly in oil.

sharp knife and chopping board for vegetables, frying pan



3) Mix with the ricotta adding salt, pepper and sesame seeds.

bowl, rubber spatula

4) Arrange the slices of ham on the rabbit which has been flavoured with salt and pepper.


5) Spread the ricotta filling.


6) Roll up.


7) Tie up.

cooking string


8) Brown the stuffed saddle in oil and continue cooking in the oven.

casserole dish, meat fork


9) Serve the saddle cut into slices with the cooking stock deglazed with white wine.

ladle, chinois, dinner plates of tray


Recommended wines

North: Vallée d’Aoste Pétite Arvine DOC (Valle d’Aosta)Centre: Orvieto Classico Superiore DOC (Umbria) South/Islands: Campi Flegrei Falanghina DOC (Campania)

Serving temperature: 10-12°C Glasses: chardonnay


Nutritional information

A dish high in fat and calories. Sesame seeds are a vitamin and mineral “pill” for growth and maintain perfect health.


Main courses with meat Farm animals Stuffed saddle of rabbit Testi a cura di Gianni Frangini Traduzione di Daniela Morini.

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