Rabbit and peas with Olitalia I.G.P. Balsamic Vinegar of Modena

Procedure

• 1

  Debone the rabbit, separating the filet from the thighs. 

• 2

  In a large frying pan, cook the thighs over moderate heat for 4 hours with the melted butter, head of garlic cut in half and the rosemary.

• 3

  Cool in the pan, then remove the meat from the bones and place in a mixing bowl with diced carrots, soy sauce, Olitalia I.G.P. Balsamic Vinegar of Modena, salt and pepper; shape into little balls and freeze for 30 minutes.

• 4

  Dip in batter made of flour, eggs, and panko, and fry.

For the meat sauce

• 1

  Place the bones in the oven to roast with carrots and onions for 40 minutes at 210°C. 

• 2

  Place everything in a very large pan with the vegetables and boil until you have about 300 ml of sauce.

• 3

  Strain everything in a chinois strainer. Emulsify with a pat of butter and Olitalia I.G.P. Balsamic Vinegar of Modena.

For the rabbit saddle

• 1

  Place the saddle on a cutting board without removing the thin skin covering it, sprinkle with parmesan, Olitalia I.G.P. Balsamic Vinegar of Modena, pepper and salt.

• 2

  Roll into a cylindrical form in plastic wrap, then scald without boiling for 1 hour and 15 minutes. Place in water and ice.

• 3

  Brown in the pat of butter with rosemary before serving.

For the crunchy prosciutto

• 1

  Place the slices of prosciutto on two sheets of parchment paper, bake at 200°C for 4-6 minutes until the slices become crunchy, place in the dehydrator to eliminate excess fat.

For the pea cream and powder

• 1

  Cream: Blend the peas in the juicer, extract the liquid, boil with the xanthan gum and then strain in a chinois strainer.

• 2

  Powder:  Dry the remaining peas from the juicer for 12 hours at 70°C and then beat for 12 minutes. Leave a few whole peas to decorate.