BACK OF RABBIT WITH BABY OCTOPUS IN OLIVE OIL WITH CINNAMON STICK
Ingredients for four people:
8 backs of rabbit
1 bulb of garlic
6 spoonfuls of chopped parsley
1 “crepinette” (mesentery)
For the dressing:
12 head onions
250 gr. baby octopus
100 gr. mixed mushrooms
For the sauce:
6 spoonfuls of sweet white vermouth
8 spoonfuls of meat juice
4 spoonfuls of olive oil with cinnamon stick
40 gr. of butter
1 spoonful of chopped parsley
Preperation:
For the back of rabbit:
1. Roast the garlic bulb in the oven at 160˚C for 30 mins.
2. Bone the back being careful not to deform them.
3. Stuff the back with the pulp of the garlic and the chopped parsley, and wrap them in the “crepinette”.
For the dressing:
1. Clean and wash the mushrooms with water very quickly.
2. If necessary, clean the octopus (only if they are a bit big).
3. Peel the onions and leave them aside.
Finishing and presentation:
1. Season the back and sauté them for 1/2 an hour in a casserole with a little olive oil over a low heat.
2. Add the onions and the mushrooms and let them stew for 1/4 of an hour. Brown the octopus over a high flame; take them out and leave them aside.
3. Add the vermouth to the back and let it reduce by to 1/3. Add the meat juice, leaving it to cook for 10 min. Finish with the olive oil with cinnamon stick and the butter. Once the sauce is ready, add the octopus and the chopped parsley.