Food Video Production Showreel (April 2019).
Surprise and impress your guests with delicious rabbit crostinis with bean puree. The Italian recipe of star chef Cornelia Poletto will convince everyone at the table.
WITH BEAN PRICES
PREPARATION TIME: about 1 hour
INGREDIENTS (FOR 8 PIECES):
300 g bean kernels (fresh or frozen), salt,
50 ml poultry stock, pepper, a dash of lemon juice,$config[ads_text] not found
1 stick of celery, approx. 60 g of dried tomato fillets (in oil, drained), 2 bunches of rabbit fillets (approx. 90 g each,
order from the poultry dealer), 5 tablespoons olive oil, 1 clove of garlic, 3 sprigs of thyme, 8 slices of ciabatta, some salad leaves (eg Escarol). For the mayonnaise: 150 ml of poultry stock, 1 clove of garlic (finely chopped), 1/2 tsp. Saffron threads, 1 egg, 70 ml of olive oil, 100 ml of vegetable oil, salt, pepper.
1 First let the mayonnaise, poultry stock, garlic and saffron to a boil down to about 2 tablespoons of liquid. Put the reduced saffron stock in a mixing bowl, stir in the egg. Gradually add the olive oil in a thin stream with a blender and beat, then beat the vegetable oil underneath. Season the saffron mayonnaise and chill.
Cook 2 kernels in boiling salted water for about 3 minutes, quench cold, squeeze out of the pellets. Put 3 tbsp beans aside. Finely crush remaining beans with a wide knife or fork, stir with the stock and season with salt, pepper and lemon juice.
3 Preheat oven to 200 degrees (top and bottom heat, hot air: 180 degrees). Clean celery, wash, slice thinly. Cut tomato fillets into strips. Salt and pepper rabbit breast fillets. Fry in 2 tablespoons oil with garlic clove and thyme sprigs over medium heat for 3-5 minutes. Let rest for a few minutes.
Place 4 ciabatta on a baking sheet, drizzle with the remaining 3 tablespoons of oil. Roast on the middle rack in the oven for about 5 minutes, remove. Spread the bean puree, whole bean seeds, tomato fillets, celery, sliced rabbit meat and salad leaves on top. Drizzle with about half of the saffron mayonnaise (use the remainder otherwise, keep in the fridge for about 2 days).
about 310 kcal, 14 g protein, 20 g fat, 16 g carbohydrates
You can download the recipe here: