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Home Flavours Traditional Recipes Starters Salad with fried rabbit with Aceto Balsamico of Modena

Salad with fried rabbit with Aceto Balsamico of Modena

Insalatina tiepida di coniglio fritto all'Aceto Balsamico Tradizionale di Modena


Difficulty: Medium

Ingredients: 800g of rabbit meat, 7 eggs, breadcrumbs, 200g of mixed salad, olive oil, 150g of Aceto Balsamico of Modena, salt, pepper, sunflower oil for cooking, 300g of chopped tomatoes. (for 10 persons)

Preparation: Remove the bones from the rabbit, cut it into pieces and marinate it in battered egg with salt and pepper. Wash the salad, cut it but leave a few leaves uncut for decoration. Take the rabbit meat out of the battered egg, turn it in the breadcrumbs and boil the pieces in the boiling oil. Blend Aceto Balsamico with the olive oil, and add salt and pepper. Place the fried rabbit meat on a bed of salad and decorate with the tomato cubes and dress it all with Aceto Balsamico and oil sauce and serve.

Suggested white wine Pignoletto Classico Superiore DOC - Colli Bolognesi



Recipe sent by: Strade dei vini e dei sapori dell'Emilia Romagna

Last modified May 04, 2011

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