Morsels of rabbit with polenta and chicory, crispy cauliflower
Instructions
Cut the rabbit into pieces and sauté in a pan with olive oil, saffron, salt and pepper.
Boil the cauliflower, blended with a little oil.
Flour and FRY in deep oil chicory.
Compose the dish with three ingredients.
Ingredients and dosing for 4 persons
- 200 g of rabbit
- 300 g of cauliflower
- 100 g of chicory salad
- 1 G = = Saffron
- Olive oil
- Salt
- Pepper