LOIN OF RABBIT WITH FETTUCCINE, PROSCIUTTO AND ROASTED HAZELNUTS
Serves 4
Hazelnut vinaigrette
2tbsp white wine vinegar
2tsp salt
1tsp Dijon mustard
3tbsp peanut oil (also known as ground nut oil)
2tbsp extra-virgin olive oil
3tbsp hazelnut oil
Place the white wine vinegar in a bowl, add the salt then whisk in the Dijon mustard followed by the oils. Set aside.
Loin of rabbit with fettuccine, prosciutto and roasted hazelnuts
4 loins of rabbit, wild or farmed
4 cloves of garlic, sliced
3tbsp olive oil
4 sprigs of fresh thyme
4 slices of prosciutto
200g black trompette mushrooms (optional)
12g flat-leaf parsley, chopped
60g hazelnuts, roasted and lightly crushed
400g fettuccine
20g parmesan, finely grated
Marinate the rabbit, garlic, olive oil and thyme for 3 hours.
Set the oven to 200˚C/gas mark 6. Place the prosciutto slices on a sheet of greaseproof paper, placing another sheet of paper on top, and sandwich between two oven trays. Bake in the oven for 10 minutes or until crisp.
Heat a large saute pan and add one tablespoon of vegetable oil. Season the rabbit loins with salt and fry them for 4 minutes on each side until golden brown.
Saute the mushrooms in a separate pan then add them to the vinaigrette along with the parsley and hazelnuts.
Cook the fettucine in boiling salted water, drain in a colander then transfer to a large bowl and toss with the vinaigrette and parmesan.
Place the pasta in four hot bowls. Slice the rabbit and arrange it around the pasta, garnishing with the prosciutto and serving immediately.
taken from this place: http://www.heraldscotland.com/life-...ne-prosciutto-and-roasted-hazelnuts-1.1078969
Serves 4
Hazelnut vinaigrette
2tbsp white wine vinegar
2tsp salt
1tsp Dijon mustard
3tbsp peanut oil (also known as ground nut oil)
2tbsp extra-virgin olive oil
3tbsp hazelnut oil
Place the white wine vinegar in a bowl, add the salt then whisk in the Dijon mustard followed by the oils. Set aside.
Loin of rabbit with fettuccine, prosciutto and roasted hazelnuts
4 loins of rabbit, wild or farmed
4 cloves of garlic, sliced
3tbsp olive oil
4 sprigs of fresh thyme
4 slices of prosciutto
200g black trompette mushrooms (optional)
12g flat-leaf parsley, chopped
60g hazelnuts, roasted and lightly crushed
400g fettuccine
20g parmesan, finely grated
Marinate the rabbit, garlic, olive oil and thyme for 3 hours.
Set the oven to 200˚C/gas mark 6. Place the prosciutto slices on a sheet of greaseproof paper, placing another sheet of paper on top, and sandwich between two oven trays. Bake in the oven for 10 minutes or until crisp.
Heat a large saute pan and add one tablespoon of vegetable oil. Season the rabbit loins with salt and fry them for 4 minutes on each side until golden brown.
Saute the mushrooms in a separate pan then add them to the vinaigrette along with the parsley and hazelnuts.
Cook the fettucine in boiling salted water, drain in a colander then transfer to a large bowl and toss with the vinaigrette and parmesan.
Place the pasta in four hot bowls. Slice the rabbit and arrange it around the pasta, garnishing with the prosciutto and serving immediately.
taken from this place: http://www.heraldscotland.com/life-...ne-prosciutto-and-roasted-hazelnuts-1.1078969