Step 1:
For the ricetta of the coniglio allo zenzero with pesto di fave, togliete the testa and wash the coniglio, asciugatelo very well and cospargetelo with the zenzero grattugiato. Put it in a pyrofila, coprite it with the pellicola and rest the destination in refrigerator for 1 hour.
Step 2:
Sciacquate it with white wine, put it in a pirofila, spread it with a filo di olio, salt it and pepate, imbottite it venez with a ciuffo di erbe aromatiche. Report it to 180°C for about 50 minutes. At the end, sprinkle it with 1 bottle of wine and turn it over.
Step 3:
Sbollentate it both in hot water, for 1 minute, scolatele and sbucciatele, preserving the bucce. Pour it in the cutter with 40 g of extra virgin olive oil, 90 g of water, a pinch of salt, obtaining a creamy pesto. Complete it with 1 cucchiaio di erba cipollina tagliata a rocchetti.
Stage 4
Scuote the bucce delle fave to eliminate any residual water, quindi infarinatele, scrollatele della flour in eccesso and friggetele in peanut oil at 190 °C for 1 minute.
Step 5:
Sfornate the coniglio and tagliatelo in mode of ottenere 4 portions: due slab cosce e due dalla sella. Keep the rest of the coniglio and spolpatelo, obtaining all the meat: you can use it to stuff panini and piadine.
Step 6:
Served with il pesto di fave, fried bucce, accompanied by piacere with insalata and flower.
Step 7:
Abbinamento vino: le carni bianche, accompaniment to slab greenery of spring, stanno bene con un bianco strutturato e di carattere. Provide the abbinamento with l'Offida Pecorino Navicchio 2022 di Il Conte Villa Prandone, spacious, intense and speziato. Service at 12°C. 16 euros, ilcontevini.it
Ricetta: Walter Pedrazzi, Photo: Maurizio Camagna, Styling: Beatrice Prada
