Rabbit Fillet in a Crust

Finely chop the onion and reduce the carrots, bell peppers and potatoes into chunks regular. Crush the cloves of garlic, keeping them ready for browning. A uniform size promotes even cooking and allows the vegetables to blend properly. to the mixture of meat.

Pour the extra virgin olive oil into a saucepan and brown the minced veal and pork pulp together with the onion, carrots, bell peppers, potatoes, and garlic. Cook until the meat changes color and the vegetables are flavorful, with a light golden surface.

Pour the white wine into the saucepan and let the alcohol evaporate, maintaining the heat until the pungent aroma of the wine fades. The bottom should be moist but not watery, with the liquid concentrated around the meat and vegetables.

Heat some oil in a skillet separate and skip the chicken livers Rabbit. Cook them until they are nicely browned on the outside, then add them to the meat mixture. Stir to distribute their flavor. into the mixture without leaving any lumps.

Beat the eggs with the Parmigiano Reggiano grated until you get a uniform mixture. Add it to the meat now collected in the saucepan and mix carefully. Let it cool. the mixture before proceeding: it must be compact enough to be spread over the rabbit.

Stretch out the mixture inside the boned rabbit, distributing it in an even layer. Roll the rabbit around the stuffing and brown it quickly in skillet, until the surface is lightly golden. This brief browning adds flavor to the outside without cooking it completely.

Lay it out puff pastry and cover it with the smoked pancetta finely chopped. Place the rolled rabbit in the center, then close the puff pastry around the meat. Seal the edges carefully so the filling stays contained during cooking.

Brush the surface of the pastry with the beaten egg and transfer the roll to a baking pan buttered. Bake at 180°C (356°F) for about an hour. The preparation is ready when the puff pastry it appears well golden and dry on the surface.

Sforna il filetto di coniglio in crosta e lascialo riposare per quindici minuti prima di affettarlo. Il riposo consente al ripieno di assestarsi e rende il taglio più netto. Servi le fette quando la crosta è ancora fragrante e il ripieno mantiene la propria compattezza.