Coniglio tonnato – ricetta della settimana

Recipe from Facile, pratico, veloce, microonde!
by Stefano Masanti
Photography: Francesca Moscheni

 

 

 

 

 

Serves 4

Preparation time: 20 minuti
Cooking time: 12 minuti
Equipment: microwave with steam function

1 boned rabbit (Approx. 1,400 g)
1 carrot
1 onion
1 celery rib
5 black peppercorns
150 g dry white wine
150 g mineral water
1 bay leaf
Salt and freshly ground pepper

Tuna sauce and garnishes
150 g mayonnaise
100 g oil packed canned tuna
20 capers
50 g micro greens
10 cherry tomatoes
Extra virgin olive oil

Place a large sheet of parchment paper on your work surface and brush it with extra virgin olive oil. Position the various pieces of boned rabbit so as to form a large rectangle. Season with salt and freshly ground pepper. Using the parchment paper as an aid, form a roll tightly enclosing the rabbit and tie the ends with kitchen twine as though closing a sausage.
Peel the onion and the carrot; trim and wash the celery. Cut the onion into rings and the other vegetables into chunks and place them in the lower portion of your microwave’s steam case along with the mineral water, white wine, bay leaf and peppercorns. Place the rabbit on the tray above the vegetables and cook for 12 minutes using the oven’s steam function.
When cooking is complete, transfer the rabbit to a freezer bag and seal. Immerse the bag in an ice bath to quickly chill the meat.

Presentation
Combine the tuna with the mayonnaise using an immersion blender. Salt to taste.
Nap each plate with the tuna sauce, top with slices of scalloped rabbit and garnish with the micro greens, capers and cherry tomatoes. Finish with a drizzle of extra virgin olive oil.

Chef’s note: Rabbit prepared in this manner may also be used as a filling for ravioli. It should be knife-chopped and seasoned with grated lemon rind, aromatic herbs and grated Parmigiano reggiano cheese.