Rabbit in porchetta
beets with oil
- Saddle of rabbit boned
- Bacon thinly sliced
- Fennel seeds
- Mixed herbs
- Fund rabbit
- Swiss chard
- Saba balsamic vinegar
A white meat, lean and easy to digest is the rabbit, which of these characteristics is often used in weaning children, in autumn menu of the restaurant "The Gneiss" Grand Hotel Majestic in Pallanza we put the rabbit in porchetta, that as the name implies, winks to the classic Roman recipe.
To start take the saddle of rabbit with kidney and stretch it on the work surface, a bit 'of salt and pepper and add the fennel seeds - typical flavor of pork, you can also avoid putting - then chopped herbs and garlic and condisco the meat. Then the rolled up creating a small rollatina to wrap the bacon to be thinly sliced. We create the foil with a foil very tight, and then bake at 180 ° for 15 minutes.
While the rabbit is cooking prepare the sauce, I put in a saucepan the bottom of the rabbit with a few drops of Saba which is a cooked grape must, very concentrated in taste that gives freshness to the sauce. Scotto beets and garlic in hot oil, to which I add fleur de sel and freshly ground black pepper or, if you prefer, fresh chilli.
After baking in the oven it proceeds with the opening of the roast rabbit. For impiattamento cut rabbit into two cylinders of pork on a bed of roasted potatoes. The lacchiamo with the sauce must and we end with the beets pan-fried.
It 'a very tasty dish, not for everyone, the bacon adds a little' softness to lean rabbit and flavors certainly no shortage of fennel seeds, herbs and garlic. A choice which will please undoubtedly lovers rabbit, that can be found in the autumn menu of the restaurant "The Gneiss" Grand Hotel Majestic in Pallanza.