Ingredients:
- boned rabbit
- shallot
- extra virgin olive oil
- salt and pepper
- garlic
- thyme and rosemary
- chanterelles and porcini mushroom
- pumpkin and cauliflower
- beetroot
Lay the boned rabbit on a sheet of vegetable paper. Cut the chanterelles and cook for 5 minutes in a pan with thyme, olive oil and garlic poached. Lay rabbit on the chanterelles and roll up. Bake in the oven for 30 minutes at 180 degrees. Meanwhile, prepare a small amount of cream of pumpkin, cauliflower and beetroot . To garnish playing in the pot with a little of drops of pumpkin cream, cauliflower and turnips, creating a uniform color scheme. When the rabbit reaches the right browning, cut into slices and lay between the creams. Add to the dish some corn polenta crust. The perfect wine to match with this second dish is the Morellino di Scansano.
By the end of the meal, Caterina has prepared a herbal tea roses.
Continue to follow us in this new adventure of taste , made possible thanks to the collaboration of the sponsor Al servizio del Bere.
DD
