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Visita il Mugello, culla dei Medici, a due passi da Firenze e le bellezze toscane
 

Alessi cuisine

 

 
 

Rabbit fried in an aromatic batter, with fresh spring onions also fried.

  • The rear part (loin and thighs) of a rabbit weighing about 1.2 kg
  • a very liquid batter made by blending:
    3 egg yolks (keep the whites to one side)
    2 garlic cloves
    the leaves from a small piece of rosemary
    4-5 sage leaves
    ½ meat stock cube
    ¼ of boiling white wine
    olive oil
    salt and pepper
    white flour
    vegetable oil
    olive oil
Cut the rabbit into smallish pieces. In the blender put the egg yolks with 3-4 spoons hot water, garlic, rosemary, sage, stock cube, oil, a pinch of salt and pepper and blend well. Add half the wine, blend again, then put a spoon of flour, blend, another spoon of flour, blend again. Now add more wine until the blend is rather liquid, runny. Pour this into a container large enough to hold all the rabbit. Whisk the 3 egg whites until stiff and incorporate into the batter, add the pieces of rabbit and leave to marinate for a few hours. When you are ready to fry, heat the oil (half olive oil and half peanut oil), take the rabbit pieces from the batter and lightly flour them, place in the oil and fry for at least 10 minutes turning them so they cook evenly. Lift from the oil and drain on absorbent paper after having salted them, then serve with the spring onions previously split in half lengthwise, dipped in the rabbit batter and fried until they are crispy and sweet.
With an aromatic batter like this one, all the typical aromas of the rabbit are accentuated, there is no need to cook the rabbit in water which would make it tough and with less flavour.

A Giuseppe Alessi recipe
Translated by Gianna Toni

 
 
 
   
 
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