Rabbit with PGI Finocchiona, Pears and Asparagus

Unusual ingredients made for adding taste to a main dish based on white meat. For an alternative to the ordinary menu, try this original recipe made by Marcella Schillaci. You won’t regret it.

Ingredients for 4 people:

Boned rabbit 600gr
PGI Finocchiona 100gr
Pear 1
Bunch of Asparagus
Basil leaves 10
Extra Virgin Olive Oil
Fry oil
Eggs 2
Cardoncelli mushroom 100gr
Flour, salt, paprika as needed

Procedure:

Cook the asparagus and emulsify some of them with a hand blender by adding cooking water, basil, oil and salt.

Cut the rabbit in bite-sized pieces and wrap them in slices of PGI Finocchiona, place them in beaten eggs and roll in flour, then fry in abundant hot oil.

Cut the mushroom in strips and fry it in hot oil.

Flash-fry one PGI Finocchiona slice in butter in order to make it crispy.

Place the asparagus emulsion on a plate and a pear strip in the middle, then lay rabbit pieces on it. Place two or three thin slices of pear on rabbit bite-sized pieces, decorate with mushrooms, the flash-fried PGI Finocchiona slice and some small strips of asparagus.

Sprinkle with a bit of paprika.