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Local cuisine of Polesine

Stuffed rabbit with field greens


Difficulty: medium

Preparation time: 1 h 30 min

Ingredients: For 10 servings: 1 rabbit, 200 gr. poppy leaves, 200 gr. wild radicchio, 200 gr. fresh spinach, 100 gr. rocket, 200 gr. mixed mince, 100 gr. parmesan, 3 eggs, nutmeg, salt and pepper, garlic, rosemary to taste, 200 gr. olive oil, 300 gr. white wine, 100 gr. carrot, potato, spring onions, 200 gr cherry tomatoes.

Method: To prepare this dish one needs a boned rabbit, a frittata with lots of fresh greens, some minced meat blended in the mixer and as a side dish, some fresh steamed or boiled vegetables sautéd in butter. Season the rabbit with salt, rosemary and and chopped garlic; make the frittata with the field greens, add some parmesan. Blend the mince with some parmesan in the mixer. Place the frittata on top of the rabbit; place on some raw spinach leaves and on top, the minced meat. Roll up tightly, tie with cook’s string or use a roasting net. Put into the oven with the vegetables which will make the gravy, bake for just over an hour. Before slicing, make sure the meat is completely cold. From the pan juices make the traditional gravy to dress the rabbit. Slice the rabbit (two slices per person), place on the plates and garnish with vegetables sautéed in butter and the gravy.

Wine matching: Soave Superiore: produced in the hills of Soave in the province of Verona with garganaga and trebbiano grapes. Of a straw yellow colour with pleasantly vinous aroma. The taste is dry and fresh. To be served at a temperature of 8-10°



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