RecipesHello everyone, I'm Ersilia. I love cooking and treating my family, my husband Emiliano and our little Enzino, with rich and delicious dishes using healthy, tasty ingredients. This is why Parmareggio products are never missing in our fridge. Come with me, I'll invite you in my kitchen where we can find lots of ideas to treat your families and guests with Parmareggio Parmigiano Reggiano.
recipes ERSILIA
Preparation
Place the previously washed and cut pieces of rabbit in a terrine.
Add all the coarsely chopped vegetables, salt and pepper and cover it all up with milk; leave to set over night or for at least 6-8 hours. Drain all the pieces of meat and remove the vegetables.
Dip them in Parmareggio grated Parmigiano Reggiano and place them in a non-stick pan that can be covered with a lid.
Cook for an hour without stirring or turning the pieces.
Should there be a lot of sauce in the pan after this time has elapsed, remove the lid and keep cooking until the excessive sauce evaporates.
Rabbit with milk and parmigiano reggiano
| Ingredients | |
|
1 rabbit cut into pieces 1 small onion 1 stalk of celery 1 carrot 3 cloves 1 sprig of basil sage and rosemary 2 cloves of garlic salt and pepper 200g of Parmareggio 24-month old grated Parmigiano Reggiano milk |
Preparation
Place the previously washed and cut pieces of rabbit in a terrine.
Add all the coarsely chopped vegetables, salt and pepper and cover it all up with milk; leave to set over night or for at least 6-8 hours. Drain all the pieces of meat and remove the vegetables.
Dip them in Parmareggio grated Parmigiano Reggiano and place them in a non-stick pan that can be covered with a lid.
Cook for an hour without stirring or turning the pieces.
Should there be a lot of sauce in the pan after this time has elapsed, remove the lid and keep cooking until the excessive sauce evaporates.
|
