A traditional recipe from the Piedmont countryside: light, very tender rabbit is a perfect combination with the sweet, sour and spicy vegetables made with our organic and flavoured oils.
4
70'
60'
Medium

Ingredients

  • 500g /

    Rabbit thighs

  • 1 /

    Bay leaf

  • a few sprigs /

    Thyme

  • a few /

    Sage leaves

  • Lemon rind

  • 3l /

    ORGANIC CORN SEEDS OIL

    mais-bio-750 Find out more
  • For the sweet, sour and spicy vegetables:

  • 200g /

    seasonal vegetables

  • 30g /

    butter

  • 15g /

    brown sugar

  • 30g /

    lemon juice

  • to taste /

    Salt and pepper

  • EXTRA VIRGIN OLIVE OIL WITH CHILLI PEPPER FLAVOUR

    peperoncinoi Find out more
  • 100% ITALIAN ORGANIC EXTRA VIRGIN OLIVE OIL

    100-ita-1l-bio-comunitario Find out more
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Instructions

Bring plenty of water to the boil in a saucepan with the herbs and sea salt.

Once boiling, add the rabbit thighs and cook until done. Drain them and leave them to cool.

Once cold, debone them and transfer the meat to a saucepan with plenty of Zucchi organic corn oil and other seasonings, keeping the temperature at about 50°C. Drain the surplus oil from the meat.

Cut the vegetables into shapes and cook them in a saucepan with butter and a very little water if necessary. Once cooked, quench with the lemon juice and a very little Zucchi chilli flavoured extra virgin olive oil. Reduce the sauce, continuing to pour it onto the vegetables until they are thoroughly coated. Add salt and pepper to taste.

Serve the tuna-style rabbit with the coated vegetables.

THE CHEF:

LA SCUOLA DE LA CUCINA ITALIANA

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