"Tonno di coniglio" on vegetable brunoise with soya sauce and tabasco
by Rosa D'Agostino
Ingredients
Rabbit (1 kg), 1 onion, 2 laurel leaves, 1 carrot, celery, thyme, marjoram, savory, oregano.
For the brunoise
Fennel, celery, tomatoes.
For the vinaigrette
4 tbs Soya sauce, 3 tbs balsamic vinegar, 200 g oil, salt, 1 tbs Tabasco.
Directions
Prepare an aromatized vegetable broth. Let it boil for 20 minutes, then add the rabbit cleaned and chopped in large chunks.
Turn off the fire and let the rabbit cool in its broth.
Before it has cooled completely, remove it from the broth and cut it into smaller pieces. Then place it in oil with a sprinkling of marjoram, thyme and savory.
Dice the vegetables and dress them only with the sauces and vinegar.
To serve, use a pasta bowl and place the vegetables at the bottom. Add the rabbit pieces on top and dress with the vinaigrette.
Garnish with a branch of rosemary and some chopped rosemary.
Rabbit (1 kg), 1 onion, 2 laurel leaves, 1 carrot, celery, thyme, marjoram, savory, oregano.
For the brunoise
Fennel, celery, tomatoes.
For the vinaigrette
4 tbs Soya sauce, 3 tbs balsamic vinegar, 200 g oil, salt, 1 tbs Tabasco.
Directions
Prepare an aromatized vegetable broth. Let it boil for 20 minutes, then add the rabbit cleaned and chopped in large chunks.
Turn off the fire and let the rabbit cool in its broth.
Before it has cooled completely, remove it from the broth and cut it into smaller pieces. Then place it in oil with a sprinkling of marjoram, thyme and savory.
Dice the vegetables and dress them only with the sauces and vinegar.
To serve, use a pasta bowl and place the vegetables at the bottom. Add the rabbit pieces on top and dress with the vinaigrette.
Garnish with a branch of rosemary and some chopped rosemary.
