Stuffed Rabbit

Rabbit stuffed with spinach and omelette is one of the great classics of Emilian cuisine. Aromatic herbs, black and green olives and capers fill this recipe with an ecstasy of flavour and fragrances. This mouth-watering white meat dish is deeply rooted in modest peasant traditions and, as such, its humble origins are often shunned in aristocratic dining rooms.
You will need:
1 rabbit, fully deboned (if you don’t know how to debone the rabbit ask the butcher to do it for you)
2 eggs
2 tablespoons Parmigiano Reggiano cheese
300g spinach
black and green olives, capers
salt, pepper, rosemary, sage, garlic, juniper
extra virgin olive oil
butter

Chop the rosemary, sage, garlic and juniper and add some coarse salt. Use this flavouring to cover the rabbit and add all the chopped herbs (which will be removed the following day). Leave the rabbit to rest for at least 8 hours in the fridge.
Make an omelette using the eggs, Parmigiano Reggiano cheese, salt and pepper. Boil the spinach in salted water, drain and thoroughly squeeze out the water. Lightly fry the spinach in a frying pan with a little butter and oil.
Remove the flavouring from the rabbit. Stretch out the rabbit on a surface and stuff it by laying the omelette and spinach on top. Tie everything together with some netting or twine. Sear the rabbit on the hob with a little extra virgin olive oil, simmer with white wine and put in an oven heated to 180°. Cook for about one hour, turning the roll and wetting it with the sauce. At the end of cooking, remove the rabbit and put the cooking juices in a frying pan with the black and green olives and capers. Cook on the hob for about quarter of an hour. Cut the rabbit into pieces and serve with the sauce, olives and capers.

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