Ingredients: Per 4 servings
- 1 rabbit loin
- 7 oz veal meat
- 1 lb Porcini Mushrooms
- 1 ¾ oz whipping cream
- 1 ¾ oz eggs, whole fresh
- 1 ¾ oz parsley
- ⅛ oz garlic
- 1 oz butter
- 7 oz extra virgin olive oil
- ⅜ oz lemon juice
- 4 oz radicchio
- salt and pepper to taste
De-bone the rabbit haunches with the special de-boning knife
Flatten the meat with the help of a heavy meat-mace and cling foil, to avoid stripping the flesh.
Place the meat on cling foil, which you can then place on buttered tin foil, season with salt and pepper.
Dice 50 g mushrooms and fry in a saucepan with oil, garlic and chopped parsley.
Prepare the stuffing by placing in the blender the veal and mushrooms and fresh cream.
Add the egg to the mixture and season to taste, it should be light and foamy.
Spread the mixture with the help of a flexible spatula and cover the rabbit meat evenly and completely.
Roll the meat up. Seal the extremities of the cling foil. Roll this in the tin foil and steam for 20 minutes. Clean the remaining Porcini mushrooms, slice them and marinade for an hour in oil, lemon, salt a pepper.
Emulsify the oil with lemon juice, salt and pepper in order to season the salad.
Once the rolled meat has cooked, let cool, then slice it and arrange the slices on a plate. Garnish and season with the emulsion you have prepared previously.