Loin of rabbit with fettuccine, prosciutto and roasted hazelnuts

Ingredients

Fresh Meat

  • 4 loins of rabbit
  • 4 slices of prosciutto

Fruit & Vegetables

  • 4 garlic cloves, sliced
  • 200g of trompette mushrooms

Oils & Vinegars

  • 3 tbsp of olive oil
  • vegetable oil
  • 2 tbsp of white wine vinegar
  • 2 tbsp of extra virgin olive oil
  • 3 tbsp of groundnut oil
  • 3 tbsp of hazelnut oil
  • 1 tsp olive oil

Salad & Fresh Herbs

  • 4 sprigs of fresh thyme
  • 12g of parsley, chopped

Store Cupboard

  • 2 tsp salt
  • 1 tsp Dijon mustard
  • 60g of whole hazelnuts, roasted and lightly crushed

Cereals, Grains & Pasta

  • 400g of fettuccine

Cheese

  • 20g of Parmesan, finely grated