Gallows bicolored with rabbit sauce with pine nuts and olives
Instructions
Rabbit saddle stuffed with dried fruit and mark in a pan with olive oil on the side of the meat; turn after several minutes on the part of the fruit and let it caramelize and seal the meat; flambé with cognac and lead to cooking with a little water.
Serve the meat scaloppandola and accompanying it with a pesto of taggiasca olives in brine and a chopped pine nuts, milk and Marjoram.
Salt and pepper to taste.
Ingredients and dosing for 4 persons
- 1 saddle of rabbit
- 100 g of dried apples
- Dried figs
- Dried nuts
- Destoned fruit dried dates
- Cognac
- 50 g of taggiasca olives
- Milk
- Marjoram
- 30 g of pine nuts
- Olive oil
- Salt
- Pepper