Albergo Ristorante "La Maddalena"
Ingredients and quantities

Quantities for 4 people:

  • 1 boned rabbit
  • 6 fresh spring onions
  • 300ml beer (if cooking in the oven)
  • 2 sprigs fresh thyme or 2tsp dry thyme
  • 2 sage leaves
  • 1 sprig fresh rosemary
  • traditional balsamic vinegar of Reggio Emilia PDO
  • extra-virgin olive oil
  • salt

Warm rabbit salad with traditional balsamic vinegar

Type of recipe: Appetizers


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Preparation method:

Debone the rabbit, roll it up and tie it tightly with kitchen string. It can be cooked in two ways: in a pan or in the oven.

In a pan: Brown the rabbit in a little olive oil (about 6tbsp) and add a glass of wine. Allow it to evaporate partially and continue cooking in a semi-covered pan with a little hot water, taking care to turn the meat from time to time. When the roast is cooked, reduce the pan juices. In the oven: Place the rabbit in a roasting tray with 2 or 3tbsp oil and beer. Heat the oven to 200°C and cook, basting the meat frequently. This cooking method is recommended if you prefer your meat a little less tender.

Once cool, cut thinly and serve on a bed of rocket or valerian and garnish with traditional balsamic vinegar of Reggio Emilia PDO.



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