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Loin of rabbit with fettuccine, prosciutto and roasted hazelnuts

Loin of rabbit with fettuccine, prosciutto and roasted hazelnuts

  • Main
  • medium
  • 4
  • 3 hours 30 minutes

PT3H30M

1
Marinate the rabbit in the garlic, olive oil and thyme for 3 hours
  • 4 loins of rabbit
  • 4 garlic cloves
  • 3 tbsp of olive oil
  • 4 sprigs of fresh thyme
2
Make the hazelnut vinaigrette by whisking the white wine vinegar, salt and Dijon mustard together until emulsified. Slowly whisk in the oils and set aside
  • 2 tbsp of white wine vinegar
  • 2 tsp salt
  • 1 tsp Dijon mustard
  • 3 tbsp of groundnut oil
  • 2 tbsp of extra virgin olive oil
  • 3 tbsp of hazelnut oil
3
Heat the olive oil in a separate pan, saute the mushrooms and add them to the vinaigrette along with the parsley and hazelnuts
  • 200g of trompette mushrooms
  • 1 tsp olive oil
  • 12g of parsley
  • 60g of whole hazelnuts
4
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
  • 4 slices of prosciutto
5
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
  • vegetable oil
  • 1 tsp salt
6
Cook the fettucine in boiling salted water, drain in a colander then transfer to a large bowl and toss with the vinaigrette and Parmesan
  • 400g of fettuccine
  • 20g of Parmesan
7
Place the pasta in four hot bowls. Slice the rabbit and arrange it around the pasta, garnish with the prosciutto and serve immediately

Ingredients

Metric

Imperial

  • Rabbit

  • Hazlenut vinaigrette

  • To plate

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