Crostino with Rabbit and Taggiasca Olives

Rabbit Crostino

Preheat the stove to 160 °C .

Remove the rabbit back fillets from the bone. Cut the belly flaps into small pieces and parry the back fillet cleanly (this means “free it from the silver skin”).

Remove fat and fine protective skin from the kidneys. Cut the belly flaps into strips, season with salt and pepper and fry in a dash of olive oil until crispy. Form and dry on a paper towel.

“Bread” the rabbit fillets in thyme, season with salt and pepper and, not too hot, fry them evenly on all sides in olive oil. Sauté the kidneys, without salt and pepper, in olive oil on both sides.

Heat a teaspoon of olive oil in a frying pan and roast the ciabatta slices in it until golden on both sides. Transfer to a paper towel form and lightly rub with the garlic clove.

Cook the rabbit back fillets, kidneys and belly flaps for about five minutes. Meanwhile, spread the goat cheese on the bread slices.

Leaf salad with lime dressing Rinse the leaf salad and carefully spin dry. Peel the celery and slice diagonally.

Roast the pine nuts in a coated frying pan without oil.

Squeeze the lime, strain the lime juice through a fine sieve into a small baking bowl. Season with salt and pepper. Add a dash of olive oil and season with balsamic vinegar.

Place the lettuce with the celery slices in a large bowl.

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