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Basil stuffed rabbit thighs with porcini mushroom sauce

Second course

tempoready in: 25 mins

difficulty:difficolta


PRODUCTS USED FOR THIS RECIPE

Pressure Cooker

Bravissima

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INGREDIENTS FOR 4 PEOPLE

600gr rabbit thighs;

8gr basil;

thyme to taste;

120gr apples;

30gr white bread;

salt and pepper to taste;

5gr shallot;

180gr fresh porcini mushrooms;

10gr extra virgin olive oil;

20gr butter;

1/4 Ecodose of white wine;

1 clove of garlic;

1 Ecodose of vegetable stock

 

PREPARATION

Start de-boning the rabbit thighs. Then cut the white bread and apples into 1/2cm cubes: quickly toss them in a pan with the butter. Cut the basil into Julienne strips and add it to the bread and apples with salt and pepper. Stuff the rabbit thighs with the mixture; assemble them and bind them with food string. Sprinkle the thighs with salt and pepper and sauté them with the extra virgin olive oil, the thyme, the crushed garlic and the shallots cut Julienne in the open pressure cooker. Add the porcini mushrooms cut into slices then moisten with the white wine first and when it has evaporated with the stock. Close the cooker and cook for 10 minutes after the first hiss. Open the cooker and take out the rabbit thighs. Blend the porcini mushrooms with the cooking juices until obtaining a thick and creamy sauce. Make a pool on the plate with the sauce and lay the stuffed rabbit thigh on top.

 

Recipe of Emanuele Gnemmi

 

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