- 1 good rabbit
- fresh white spring onion
- olive oil
- Balsamic Vinegar of Modena PGI – Varvello Gold Line
Boil the rabbit in salted water for about 45”, keeping under control the cooking. Cool down the rabbit and debone it, remove small nerves and cartilages and, finally, strip it (in the event of difficulties, use a mixer for 5-6 sec.).
Arrange a layer of rabbit in a single-portion glass container, some sage leaves, some diced celery and spring onion, 1 or 2 cloves of onion and drizzle with olive oil, Balsamic Vinegar of Modena PGI – Varvello Gold Line, salt and pepper.
Add another layer of rabbit and repeat the operation with the other ingredients.
It is important to press adequately so that it will be well compact.
Close the lid and let stand in the fridge.
Before serving, shape the preparation to obtain a “tune tin”.