Rabbit Loin Recipe With Fettuccine & Prosciutto
4
3 hours 30 minutes
Ingredients
Rabbit
- 4 loins of rabbit
- 4 garlic cloves, sliced
- 3 tbsp of olive oil
- 4 sprigs of fresh thyme
- vegetable oil
Hazlenut vinaigrette
- 2 tbsp of white wine vinegar
- 2 tsp salt
- 1 tsp Dijon mustard
- 2 tbsp of extra virgin olive oil
- 3 tbsp of groundnut oil
- 3 tbsp of hazelnut oil
- 1 tsp olive oil
- 200g of trompette mushrooms
- 12g of parsley, chopped
- 60g of whole hazelnuts, roasted and lightly crushed
To plate
- 4 slices of prosciutto
- 400g of fettuccine
- 20g of Parmesan, finely grated
Method
1
Marinate the rabbit in the garlic, olive oil and thyme for 3 hours
- 4 loins of rabbit
- 4 garlic cloves
- 3 tbsp of olive oil
- 4 sprigs of fresh thyme
2
Make the hazelnut vinaigrette by whisking the white wine vinegar, salt and Dijon mustard together until emulsified. Slowly whisk in the oils and set aside
- 2 tbsp of white wine vinegar
- 2 tsp salt
- 1 tsp Dijon mustard
- 3 tbsp of groundnut oil
- 2 tbsp of extra virgin olive oil
- 3 tbsp of hazelnut oil
3
Heat the olive oil in a separate pan, saute the mushrooms and add them to the vinaigrette along with the parsley and hazelnuts
- 200g of trompette mushrooms
- 1 tsp olive oil
- 12g of parsley
- 60g of whole hazelnuts
4
Set the oven to 200˚C/Gas mark 6. Place the prosciutto slices on a sheet of greaseproof paper, placing another sheet of paper on top, and sandwich between two oven trays. Bake in the oven for 10 minutes or until crisp
- 4 slices of prosciutto
5
Heat a large saute pan and add one tablespoon of vegetable oil. Season the rabbit loins with salt and fry them for 4 minutes on each side until golden brown
- vegetable oil
- 1 tsp salt
6
Cook the fettucine in boiling salted water, drain in a colander then transfer to a large bowl and toss with the vinaigrette and Parmesan
- 400g of fettuccine
- 20g of Parmesan
7
Place the pasta in four hot bowls. Slice the rabbit and arrange it around the pasta, garnish with the prosciutto and serve immediately