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Rabbit bocconcini with Parma ham and rosemary in a Parmesan and almond crust, served with strawberry tartar
Ingredients
- 1 de-boned rabbit loin
- 6 Parma ham slices
- Zest of a lemon and an orange
- Fresh rosemary springs
- 100g crushed almonds (Lamb Brand)
- 2 tbsp grated Parmesan cheese
- Gluten free breadcrumbs (Agluten)
- Gluten free Flour for dusting
- 1 beaten egg
- Fresh seasoning
- Fresh strawberries
- Balsamic vinegar reduction
- Juice of an orange
- 1 spring onion
- Fresh ground black pepper
Method
Cut the rabbit loin into a 5cm flat layer on a chopping board; season with salt and pepper. Sprinkle with the rosemary and zests, cover with the Parma ham on the belly area. Roll the meat pieces with the Parma ham inside. Cut into 2cm slices and secure with each one with a cocktail stick Pass through the flour, beaten egg and breadcrumbs previously mixed with the almonds and cheese. Shallow fry the rabbit pieces in butter and olive oil until slightly golden brown. Finish cooking in a moderate oven for approximately 10 minutes. To prepare the strawberry tartar, wash and hull the strawberries. Chop into fine dice, marinade with the balsamic reduction, orange juice, finely chopped spring onion and the pepper.
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