All News

TRUFFLE STUFFED RABBIT

11/05/2020

WITH BLACK TRUFFLE  TUBER MELANOSPORUM VITT. CREAM

Ingredients for 6\8 servings:
rabbit (about 1 kg), 4 g pepper, 30 g grated Parmesan cheese, 5 slices pork loin, 200 g minced veal, an omelette made with two eggs, extra virgin olive oil as required, 20 g salt, 25 g parsley, 4 g garlic, 200 g minced pork, 1 egg, 100 g (4 25 g tubes) Boscovivo black truffle Tuber melanosporum Vitt. cream

Bone and clean the rabbit. Spread the Boscovivo black truffle cream on the meat. Finely chop the parsley and garlic and add some salt and pepper. Season the meat with this mixture and place on it the slices of pork. Prepare the filling by mixing the egg with the minced pork and veal, the Parmesan cheese and the salt. Spread the filling over the slices of pork, adding slices of omelette as well. Roll the meat and stitch it together. Put some olive oil in a pan and place the meat on it. Drizzle it with some olive oil and roast it in a hot oven. Cook at a moderate temperature. Once cooked cut the meat into ½ cm thick slices and serve with the cooking seasoning.