Tonno di coniglio
Instructions
Boil rabbit for an hour and a half in plenty of water with onion, carrot, celery, bay leaf and a pinch of salt.
When is still warm disossatelo, chopped meat, salt and pepper.
Peel several cloves of garlic.
In a bowl of glass or porcelain place a layer of meat, then a clove of garlic and Sage leaves.
Continue to fill 3/4 of the container.
Pour flush on the surface plenty of oil.
Cover and let stand in a cool place for a few days.
Accompanying wines: Sauvignon VdT Mimosa Del Piemonte, Terlano Sauvignon DOC, Greco Di Tufo DOC.
