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
Prepare a cooking broth with water and 1/3 white wine and cook the rabbit in it for about 1 hour. Remove from the broth and let cool. Then, remove the meat and marinate it in oil, herbs, berries, and cloves for at least 1 day. Clean the lettuce and, separately, dice the apple, inserting a clove into each. Let it steep in water and lemon juice. Before serving, caramelize with butter and sugar and add a little balsamic vinegar.
Suggestions
Serve with the rabbit tuna and lamb's lettuce.
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