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Gianluca Corradino
Chef
Gianluca Corradino
Ristorante

Deboned rabbit with sweet Gorgonzola

difficolta ricettaMedium
tempo preparazione ricetta 45' min

INGREDIENTS

1 deboned rabbit
6 slices bacon
200 g sweet gorgonzola
2 glasses of white wine
cervia salt
1 sheet of parchment paper
1 plum cake pan

Chef Gianluca Corradino from "Hostaria i due Ladroni" in Novara prepares a dish where the delicacy of the rabbit meets the savoury creaminess of the Gorgonzola.

Preparation

Take a deboned rabbit, stretch it on a chopping board and split it in two by cutting it from the back side. Cut each of the two parts obtained in three pieces, cover them with a slice of bacon and add around the edges a piece of Igor gorgonzola. Coat a plum cake pan with parchment paper, roll the stufed slices of rabbit and put them in the pan. Bake for about 25 minutes at 200 °C while adding some white wine a couple of times. Once they’re cooked, remove the rabbit rolls from the oven, let them cool down and then cut them into slices. Serve on a bed of fresh salad with some sweet Igor gorgonzola dissolved in the juices that have run from the rabbit meat during cooking.

Deboned rabbit with sweet Gorgonzola

difficoltà ricettaMedium
tempo preparazione ricetta 45' min
votazionevotazionevotazionevotazionevotazione

INGREDIENTS

1 deboned rabbit
6 slices bacon
200 g sweet gorgonzola
2 glasses of white wine
cervia salt
1 sheet of parchment paper
1 plum cake pan

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