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Lombetto di coniglio farcito con pistacchi e tartufo nero
De-bone the loin of rabbit and with the rests prepare the stuffing. Roll every single loin with blanched Roman salad. Re-form the loin adding the stuffing ,the black crunched truffle and the pistachios. Roll everything in raw ham then with pork net, saut
Ingrediants:
Rabbits, Pistachios, Black truffle, Eggs, Cream, Raw ham slices , Crackers, Rabbit’s offals, Rabbit’s thighs, Raisins, Colonnata pork fat, Marjoram, Dill, Tender part of sandwich loaf, Milk, Savoy cabbage leaves, Salt & Pepper, Grappa of Brunello wine&&4, 80, 80, 2, 80, 14, , 300, 150 , 50, 60 , , , 80, 100, 10, , 2&&, 1, 1, , 2, , , 1, 1, 1, 1, 6, 6, 1, 2, , , 10
Category: Main Dishes
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