Clouds in the rabbit salad
Instructions
2_03402 CLOUDS IN RABBIT SALAD INGREDIENTS for 4 PEOPLE 400 g of pasta type clouds, 5 tablespoons of pesto, 5 tablespoons olive oil, 4 rabbit filets, 5 cl dry white wine, 12 2 Zucchini, basil leaves, 2 tablespoons pine nuts, salt and pepper.
Diluted in 2 tablespoons of dish with 3 tablespoons of pesto oil and ask yourself the rabbit fillets, cover with film and leave to marinate for 30 minutes, turning them until they cool a couple of times.
After this time, put them in a pan with their soaking liquid, and Brown 10 minutes per side.
Drain them, let them cool and cut them to pieces.
Add cooking sauce white wine and strain the mixture through a strainer placed over a bowl and diluitevi the rest of pesto.
Clean, wash and cut the zucchini into pieces, let them jump for 3 minutes in a pan with the remaining oil, add salt and pepper.
Cook the pasta in plenty of salted water for the time indicated on the packet, drain and place in a salad bowl.
Join the pesto, pan-fried Zucchini, rabbit and stir.
Cover with kitchen foil and let cool for 2 hours, turning occasionally.
Add salt and pepper, garnish with basil leaves and pine nuts and serve.
