Rabbit mousse with Parmigiano Reggiano and Balsamic Vinegar of Modena
Ingredients for 4 people
Mousse: 400gr rabbit, 80 gr butter, 300 gr mirepoix (celeries, carrots and onions), 1dl of white wine, aromatic herbs ( sage, bay leaves, rosemary), extra-virgin olive oil, salt, white pepper.
Garnish: 100 gr of rabbit’s livers, extra-virgin olive oil, salt and white pepper.
Crust: 100gr Parmigiano Reggiano cheese, powder of rosemary
Syrups: 1dl Balsamic Vinegar of Modena “Il Conte”, 40 gr sugar
Side dish: 300gr of mixed flowers and salads (roses, primulas, violas, chrysanthemums, valerians, rocket, etc) and 40 gr of walnuts.
Decoration : 4 branches of rosemary
Directions:
how to make mousse: heat some oil in a pan, add the rabbit cut into small pieces with the mirepoix and the aromatic herbs. Make it browned fast then add some white wine, salt and pepper. Cover the pan and leave it with a low flame in order to not overcook it.
While the rabbit is cooking gently, heat some oil in a non-adherent pan then add the rabbit’s livers and cook them for a few minutes. Put some salt and pepper then let them cool in the pan then chop the livers. As soon as the rabbit is cooked strain it and let it cool. Then remove the bones and beat it with butter. Add salt ad pepper if necessary then pour everything in a mould.
How to make the crust: grate the Parmigiano Reggiano cheese then add a little bit of powder of rosemary. Heat some oil in a pan non-adherent and prepare some wafers. Let them cool then mince them.
How to make the syrup: heat some balsamic vinegar in a pan then add some sugar. Keep the flame low until the right consistency is obtained. Let it cool.
How to make the side dish: wash gently the flowers and salads. Mince the walnuts.
Shape the mousse in the rosemary crust. Serve with the Balsamic Vinegar of Modena syrup and flowers with salads and walnuts. Serve it also with small pieces of toast.
