Rabbit Bocconcini Recipe in a pan

Step 1

To prepare the bodies of rabbit in a pan, reduce the bocconcini rabbit pulp, which must be slightly floured and browned in a pan, on a high heat, with a drizzle of oil; Salt them, pephet them, wet them with about 80 g of white wine, then incarchate and let them stew, over moderate heat, for about 20 ‘.

Passage 2

Meanwhile, bland and peeled the beans; Boil the carrots al dente, reduced to doded.

Step 3

Fry the spring onion into slices in a drizzle of oil, together with the beans and carrot diced; Then transfer the mixture of vegetables to the pan of the rabbit almost cooked and have the flavored whole together for a few minutes.

Step 4

Salt, pepper, tied with the yolks diluted with the juice of half a lemon, mix, turn off and complete the preparation with a chopped parsley. Transfer it to the serving dish and serve immediately, hot.