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rabbit loin with youn spinach

Rabbit loin with young spinach

Jul 21, 2016

Column | Little Cuisine of Lake Como




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.


Here the link with all the recipes of our Little Cuisine of Lake Como