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Recipe Rabbit With Tuna Roll


Rabbit With Tuna Roll

Recipe yeld 6 servings

Ingredients

300 G Rabbit Meat
180 G Tuna In Oil
50 G Pistachios
120 G Cream
3 Eggs
1 / 2 Cup White Wine
1 Pinch Curry Powder
2 Tablespoons Wine Vinegar
1 Tablespoon White Truffle Paste
1 / 2 Lemon
80 G Rocket Salad
1 Anchovy Fillet
1 Shallot
50 Cl Broth
Butter
Flour
Olive Oil
Rooms
Pepper

Amount Per Serving Calories: 358


Method

Dice the flesh of rabbit, infarinatene third, sprinkle with a pinch of curry powder and toss in pan with two tablespoons of olive oil for a good half hour.
Whisk together the remaining tuna and anchovy fillet.
United made to the cream, egg yolk, salt and pepper.
Whisk again.
Add the pistachios, the pulp of the rabbit that you did fry, wine, chopped shallots and flavored in a knob of butter.
Mix everything together and give it the shape of a sausage.
Wrap it in a light cloth, tied the ends into the broth and boil for 20 minutes.
Leave to cool in the same cooking liquid, then drain and keep in the refrigerator for at least a couple of hours.
Meanwhile, mix two egg yolks in a bowl with truffle paste, salt, a little 'lemon juice filtered through a strainer.
Slowly add oil as if making a mayonnaise and, in the end, season with two tablespoons of vinegar.
On serving platter arrange a bed of arugula, recline on the roll of rabbit cut into slices and decorated with hot sauce to taste.
Serve with a salad of radicchio.
Accompanying wines: White wines full-bodied and structured products are ideal for this dish: Highlands VDT Del Friuli, Cervaro VDT Dell'Umbria Della Sala, Fiano DOC.

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