Panzarotti Provola e Speck with rabbit sauce, endive and crispy pork cheek

Panzarotti Provola e Speck with rabbit sauce, endive and crispy pork cheek

Ingredienti per 4 persone

480g Canuti Panzarotti Provola e Speck

200g rabbit

100g Belgian endive

60g cured pork cheek

20g celery

20g carrot

20g onion

1 bunch aromatic herbs

100ml white wine

100ml brown stock

Extra virgin olive oil

Salt and pepper

Preparazione

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.