Thursday, May 19, 2011

Crumble rabbit and vegetables

Serves: 4 people Difficulty ': Hard Preparation time: 1 hour INGREDIENTS 300g. boned shoulder of rabbit 3 zucchini 4 carrots 4 turnips some broccoli 100g. frozen peas 2 onions 1 clove garlic 3 sprigs cilantro 5 tablespoons extra virgin olive oil 1 tsp chilli chopped 2 tablespoons curry powder, butter, salt pepper For the crumble 75gr.

70g of butter. 80g grated parmesan cheese. flour 3 tablespoons breadcrumbs PROCEEDINGS -------------------------- Peel the onions and the garlic into very thin slices and tagliatei. Wash the vegetables, pat dry, then scrape and trim carrots, peeled turnips and zucchini. Then cut all vegetables into cubes.

Rinse the cilantro, then remove the leaves from the sprigs. Reduce the rabbit meat into strips. In a pan heat the olive oil and add garlic, onions, chili and curry. Add salt and pepper and saute over medium heat for 2 minutes. Then add meat, cook for 3 minutes, then add all the vegetables, along with peas and coriander.

Bake for 10 minutes, stirring frequently. Preheat oven to 180 degrees. Prepare the crumble by pouring into a bowl the flour, cheese and bread crumbs. Stir, add 70g. butter and mix well. Butter 4 individual ramekins, pour the mixture of meat and vegetables, cover each bowl with the crumble and bake for 25 minutes preparation.

When cooked, let rest a few minutes, then serve.

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