Rabbit tuna
Rabbit tuna is a typical appetizer from Piedmont, a dish born from peasant culture, characterized by simple preparation. Discover the recipe enriched by Gusto al Volo.
Method
Preparare un brodo di cottura con acqua e 1/3 di vino bianco e cuocervi il coniglio per circa 1 ora. Togliere dal brodo e lasciare raffreddare. Successivamente, spolpare e marinare con olio, erbe, bacche e chiodi di garofano per almeno 1 giorno. Mondare l’insalata e a parte preparare la mela a tocchetti in cui inseriremo un chiodo di garofano per ognuno. Lasciamo riposare in acqua e limone. Prima di servire, caramellare con burro e zucchero e aggiungere un po’ di aceto balsamico.
Suggestions
Servire insieme al tonno di coniglio con l’insalata songino.
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