This recipe is really fragrant and appropriate for these autumn evenings. I thought it for a dinner with friends, easy but never renouncing to the taste.
Time of cooking
about half an hour
Servings
4
What did I use
a cutting board, a pan, a lid, a large bowl, a baking tray, oven paper, a sac-à-poche, a cuisine twine
Ingredients
Rabbit loins, already deboned: 4
Cherry tomatoes: 5/6
Sagebrush leaves: 4
Rosemary’s tips
Garlic: 2 slices
White wine: 1/4 of a glass
Olive oil
Salt and pepper
For the potatoes
Potatoes , boiled (medium-sized or big): 3
Egg: 1
Parmesan, minced: 2 spoons (not necessary)
Salt and pepper
How did I do
I cut the rabbit loind in the pulpier part and added some salt and pepper.
I minced the herbs, kept some of them and put the others inside the loins, then I closed them with the cuisine twine.
I cut the tomatoes in little pieces.
I reheated the pan with the oil, the herbs and garlic pressed with the peel, browned the loins two minutes per side and put the wine, when it was evaporated I lowered the fire, added the tomatoes and covered with a lid. I finished the cooking covered controlling that they did not stick.
In the bowl I put the potatoes and mashed them, I added the egg and the parmesan and mixed well everything.
I put the dough in the sac-à-poche and made little ribbons in the baking tray.
I cooked them for 5 minutes in the preheat oven at 200°C.
Buon appetito!
