A special second course, suitable for special dinners. The porchetta rabbit we prepare today is accompanied by two of the products that you can find in our stores: pumpkin cream and truffle mustard!
- 6 pieces rabbit loin
- 1 borrage
- 1 pumpkin cream and truffle
- 1 truffle mustard
- enough salt
- enough extra virgin olive oil with black truffle
- 1 garlic
Take the boned rabbit loin, tie the loin with kitchen string.
In a pan fry a poached garlic with a drizzle of black truffle oil. Brown the rabbit a few minutes on each side and bake in the oven for 7 minutes at 180 degrees.
Place the rabbit on the plate, place a knell of pumpkin cream and summer truffle and one of truffle mustard on top of the meat with two tablespoons, then decorate the dish with two borage leaves and two strips of fine black truffle or two strips of black summer truffle.