Rabbit in arneis

Rabbit in arneis
Rabbit in arneis 5 1 Stefano Moraschini


Draw the back of the rabbit and incidetela along the bone on both sides, in order to introduce the sprigs of Rosemary.

Add some splash of whiskey, seasoned gently and wrap in bacon.

Brown supported flame in oil and butter.

Remove the fat that is formed during the Browning and sprayed with two bottles of Arneis.

Cook in the oven at 230° c for about an hour, making sure the meat is always well protected from Bacon and that has to dry out.

Cook together the garlic and the innards of the rabbit.

Remove meat from pan then, pass the gravy and possibly insaporitelo with salt and pepper.

Serve the sliced oblique cut back with chicory, potatoes and thin slices of white truffle.

Tartufo and potatoes are added in the pan of the rabbit in the final third.

Rabbit in arneis

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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