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Home page/Typical recipes/Meat/Rabbit tuna (or Monferrato’s
mix of white meat)
RABBIT TUNA (OR MONFERRATO'S MIX OF WHITE MEAT)
Ingredients (for ten people):
a
tender rabbit of 1.3/1.4 kg
2,5
dI. of olive oil
fresh sage where 50 green leaves can be taken
30
garlic cloves
1-2
celery with its leaves
a
small leek
an
onion with a clove
a
small carrot
thyme
2/3
laurel leaves
black or green pepper grains
Preparatioe: boil the water with the tastes and little salt, then dip
the rabbit clean and entire and cook until the meat can be detached
easily from the bones. Cool in the soup, then take the rabbit off, dry
and detach with your hands all the morsels of meat draining them and
salting them. Put the bigger morsels side by side with the smaller ones
and the less white ones. Now take a wide and high pot, and put at the
bottom the second group of meat, then 7/8 garlic cloves and 12 sage
leaves; pour much oil. Continue the operation by putting together meat,
garlic and sage. Pay attention that everything gets wet with the oil. On
top of the pot please show good morsels of rabbit, garlic cloves and
green sage leaves. Keep in a fresh place for 2/3 days, adding oil
when the rabbit seems dry.
Special Thanks
Edizioni So.G.Ed srl " Il Piccolo"
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