Panzarotti Provola e Speck with rabbit sauce, endive and crispy pork cheek
Ingredienti per 4 persone
480g Canuti Panzarotti Provola e Speck
100g Belgian endive
60g cured pork cheek
1 bunch aromatic herbs
100ml white wine
100ml brown stock
Extra virgin olive oil
Salt and pepper
Sauté the chopped celery, carrot and onion in a pan with extra virgin olive oil, add the diced rabbit and cook for a few minutes.
Moisten with the white wine and add the brown stock and the bunch of aromatic herbs, bringing to the boil. Add salt and pepper to taste.
Cut the pork cheek into matchsticks (julienne) and the endive into strips, and sauté in a non-stick pan.
Cook the CanutiPanzarotti Provola e Speck in abundant boiling salted water, drain and toss with the sauce, adding the endive and pork cheek.