Sarpa-marinated rabbit stew with liquorice-flavoured polenta and green sauce
Second courses
Young
4 people
Nicola Genovese, Chef Ristorante al Teatro – Thiene
120 minutes
Ingredients:
1 whole rabbit
Extra virgin olive oil
Seed oil
Salt and pepper
White vinegar
Sage
Rosemary
Juniper berries
Mint leaves
Basil
Parsley
1 shallot
1 clove of garlic
Poli Liquirizia Grappa
Sarpa di Poli Grappa
Polenta
Extra virgin olive oil
Seed oil
Salt and pepper
White vinegar
Sage
Rosemary
Juniper berries
Mint leaves
Basil
Parsley
1 shallot
1 clove of garlic
Poli Liquirizia Grappa
Sarpa di Poli Grappa
Polenta
Preparation:
Remove the rabbit entrails and cut it in pieces (thigs, chest and ribs).
Prepare a marinade with olive oil, Sarpa di Poli, salt, pepper, some white vinegar, sage, rosemary and juniper berries. Dip the rabbit meat in the marinade and set aside for about 12 hours.
In a pot, fry the shallots and unpeeled garlic clove in olive oil.
Add the rabbit meat and stew for about 2 hours on very low heat.
Prepare the sauce: pour the Poli Liquirizia Grappa in a saucepan, place on high heat to evaporate the alcohol, add some water and salt, as you would do when making polenta, and the cornmeal.
The polenta should be cooked at least one hour then, when ready, pour it on a large tray to cool down. When cold, you can use a biscuit mould to cut it in circles.
Prepare the green sauce: boil some water with white vinegar.
Put the mint leaves, basil and parsley into the water for one minute. Drain and put all leaves in a small bucket with water and ice, so that the coulour stays bright.
Place all leaves in a blender, add some seed oil and blend to obtain the green sauce.
Prepare a marinade with olive oil, Sarpa di Poli, salt, pepper, some white vinegar, sage, rosemary and juniper berries. Dip the rabbit meat in the marinade and set aside for about 12 hours.
In a pot, fry the shallots and unpeeled garlic clove in olive oil.
Add the rabbit meat and stew for about 2 hours on very low heat.
Prepare the sauce: pour the Poli Liquirizia Grappa in a saucepan, place on high heat to evaporate the alcohol, add some water and salt, as you would do when making polenta, and the cornmeal.
The polenta should be cooked at least one hour then, when ready, pour it on a large tray to cool down. When cold, you can use a biscuit mould to cut it in circles.
Prepare the green sauce: boil some water with white vinegar.
Put the mint leaves, basil and parsley into the water for one minute. Drain and put all leaves in a small bucket with water and ice, so that the coulour stays bright.
Place all leaves in a blender, add some seed oil and blend to obtain the green sauce.
