Ingredients for 4 people
- 600 gr of boneless rabbit flesh
- 100 gr of black summer truffle
- 1 clove of garlic
- 2 eggs
- 1 tablespoon of vinegar
- 1 cup of water
- 3 spoons of flour
- 2 cups of breadcrumbs
- 1 l of oil to fry
- Salt and pepper to taste
Cut the rabbit to dices, put it in a bowl with water and vinegar. Let it rest for at least 20 minutes.
Drain the meat, dry it with a cloth and flavour with salt, pepper and a crushed garlic.
Let it rest for 10 minutes, remove the garlic and pass it into the flour.
Separately, beat the eggs and mix the breadcrumbs with the minced truffle. Pass the rabbit in the eggs and then into the breadcrumbs.
Heat the oil and fry, serve it hot.
Lacrima di Morro d’Alba DOC (Marche)
Bolgheri Rosso DOC (Tuscany)