The rabbit, precious white meat, can be cooked in a thousand variations. One of these is the fried rabbit which, thanks to its crunchy shell, keeps the meat soft and juicy inside.
- 600 g boneless rabbit meat;
- 1 tablespoon vinegar;
- 1 cup of room temperature water;
- 1 clove of garlic;
- 1 teaspoon smoked paprika;
- 3 tablespoons flour;
- 2 cups breadcrumbs;
- 2 eggs;
- 2 tablespoons poppy seeds;
- 1 litre of frying oil;
- salt and pepper.
Dice the rabbit’s flesh into cubes. Put it in a bowl and mix it with a cup of water and a tablespoon of vinegar. Let it rest for at least 20 minutes.
Drain the meat and dry it with a cloth. Season with a clove of crushed garlic, smoked paprika, salt and pepper. Let it rest for at least 10 minutes. Then remove the garlic and dip the rabbit cubes in the flour.
Separately beat the eggs and mix the breadcrumbs with the poppy seeds. Pass the rabbit in the eggs and then the breadcrumbs.
Heat 1 liter of oil for frying and, when it has reached the right temperature, fry a few cubes of rabbit at a time. As they are golden brown, collect them with a perforated ladle, drain them from the excess oil and place them on a sheet of kitchen paper. Serve the rabbit fried well hot.
The rustic mushrooms are a tasty baked appetizer, ideal for an aperitif or a tasty snack. The crunchy brisée pastry shell hides a stringy filling of champignon mushrooms and smoked scamorza cheese, which can be replaced, for a more delicate result, with sweet provola.
- 1 roll of brise paste;
- 150 g champignon mushrooms;
- 4 slices of smoked scamorza cheese (or sweet provola);
- 1/2 onion;
- 1 bunch of chives;
- 1 egg a drizzle of;
- salt and pepper.
Slice the shallot and fry it with a little oil for a few minutes. Add a few strands of chopped chives and the mushrooms cleaned and cut into strips (you can also use frozen mushrooms as long as they are thawed and well dried with a cloth). Cook for another 5 minutes, season with salt and pepper and allow to cool. Once the temperature has dropped, add a beaten egg and mix well.
Roll out the pasta brisée, cut it into small discs with the help of a pasta cup or a wine glass. Gather together the leftover scraps and shrink the pasta so that you can use it all up.
Place in the center of each disc some chives, a spoonful of mushrooms (try to catch as little liquid as possible) and a small piece of cheese. Close the half-moon, press with the fingertips on the edges to let the air out and seal the panzerotto and pinch the round edge with the tines of the fork.
Brush the rustici with the mushroom bottoms. The egg will give it a nice golden color and the aromas will add flavor to the pasta.
Bake, oven hot 180°, for 10/15 minutes or until golden brown (as always, check the cooking, each oven is different).