Recipes of the Langhe: Ginota's rabbit
Take the posterior part of the rabbit and its anterior paws, and take the bones out of it. Put the veal in a bowl and cover it with water: add the vinegar and the rosemary, the garlic and the roughly...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Pot
- Stove
- Plate
Ingredients
- a cleaned and chopped rabbit, ready to be cooked
- an egg
- a bowl og bread-crumbs
- half liter of stock
- one onion
- 3 garlic yolks
- one little sprig of rosemary
- a glass of vinegar
- oil
- butter
- salt
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