Rabbit thighs with carnaroli and courgette flowers

Rabbit thighs with carnaroli and courgette flowers

TypologyMAIN COURSES

Serves four: 4 rabbit thighs; 2 rabbit livers; 100 g of bacon; beef stock; 50 g of butter and olive oil; 1 clove of garlic; a pinch of Rosemary, 2 cloves and 1 bay leaf; ˝ a glass of red wine and of dry Marsala; flour, salt and pepper to taste; 300 g of Carnaroli rice; 1 scallion; 50 g of butter; 10 courgette flowers; ˝ a glass of white wine; 1 litre of stock; 100 g of fresh ricotta.

Preparation of the thighs: coat the rabbit thighs in flour and fry gently in a little oil, salt and pepper. Chop the liver, bacon, garlic and Rosemary and gently fry them in a separate pan. Add the rabbit thighs, the bay leave and cloves, sprinkling with wine and Marsala, and allow to evaporate. Add the beef stock and cook for about an hour. When cooked, thicken the gravy and arrange the thighs on hot plates.
Preparation of the rice: gently fry the chopped scallion in a little oil, adding the courgette flowers. Add the rice, toast it and wet with white wine; cook in the hot stock. When cooked add the ricotta and Parmesan cheese, arranging on the plates with the rabbit thighs.