Rabbit and tuna roll

Cooking time: 1h30 + 2 hrs in the fridge
Difficulty: medium
Rotolo di coniglio

Dredge one-third of the diced rabbit with flour and sprinkle with the curry powder. Heat the olive oil in a frying pan, add the coated meat and cook over a low heat, stirring occasionally, for 30 minutes. Put the remaining rabbit and the tuna and anchovy in a food processor and process. Add the cream and one of the egg yolks, season with salt and pepper and process again. Scrape into a bowl and stir in the pistachios, cooked rabbit, wine, shallot and butter. Knead the mixture and shape into a sausage. Wrap in muslin and tie both ends. Bring teh stock to the boil in a large pan, add the muslin-wrapped roll and simmer for 20 minutes. Remove the pan from the heat and leave the roll to cool in the cooking liquid, then drain and chill in the refrigerato for at least 2 hours. Meanwhile, beat the remaining egg yolks with the truffle pâté and lemon juice in a bowl and season with salt. Gradually whisk in the sunflower oil until fully incorporated, then stir in the vinegar. Remove the rabbit roll from the refrigerator, unwrap and slice. Make a bed of rocket on a serving dish, place the slices of rabbit roll on top and spoon the sauce over them. Serve with a radicchio salad.

 

Coll. (2010), "The Silver Spoon", Phaidon, 978

Suggested wine
Bianco Rovere
Ticino DOC Bianco di Merlot
2017
Fr. 29.00
INGREDIENTS

Serves 6

  • 300 g / 11 oz boneless rabbit, diced
  • plain flour, for dusting
  • pinch of curry powder
  • 2 tablespoons olive oil
  • 185 g / 6 1/2 oz canned tuna in oil, drained
  • 1 canned anchovy fillet in oil, drained
  • 120 ml / 4 fl oz double cream
  • 3 egg yolks
  • 50 g / 2 oz pistachios
  • 5 tablespoons white wine
  • 1 shallot, chopped
  • 25 g / 1 oz butter
  • 500 ml / 18 fl oz Meat Stock
  • 1 tablespoon white truffle pâté
  • juice of 1/2 lemon, strained
  • 200 ml / 7 fl oz sunflower oil
  • 2 tablespoons white wine vinegar
  • 80 g / 3 oz rocket
  • salt and pepper
  • radicchio salat, to serve