Rabbit loin with young spinach
Column | Little Cuisine of Lake Como
RABBIT LOIN WITH YOUNG SPINACH
600 gr rabbit loin
300 gr fresh young spinach
thyme, salt, pepper, olive oil
For the sauce: mixture of oil and aromatic vinegar, salt and pepper
How to cook:
Flavour the filets of rabbit and brown them into a pan with some olive oil. End the cooking in the oven at 50/55°.
Flavour the spinach with oil and aromatic vinegar and arrange it on a dish, superimposing the pre-cutted loins and adding on top of them a pinch of olive oil.
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