|Rabbit and horse meat as well as a variety of animal organs |
and intestines are commonly used e.g. in the Mediterranean cuisine,
but unfortunately these are underutilized in Scandinavia cuisine.
In this coming Saturday, our 13 guests will receive a memorable enogastronomic experience and I will have the pleasure of cooking with two Italian gourmands at the comfort (or discomfort) of my home kitchen. As mains/secondi we will have Apulian Horse Sausages (Salsiccia Equino), Braised Rabbit (Coniglio in Bianco) and veal sweetbreads with Marsala (Animelle al Marsala). Prior to this we will have some risotto (ai funghi porcini); served as first dish/primo piatto. As starters/antipasti we will have:
- My version of Boquerones/Alici Marinate (i.e. marinated anchovies with vinegar, lemon, olive oil, garlic, capers, peperoncino and parsley), to satisfy a request of my dear French friend.
- Classic scallops with mushrooms & white wine (Coquilles St Jacques), just because I can.
- Snails in garlic butter, because this dish is so moreish.
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Salsiccia Equino PuglieseHorse meat sausages (half for immeadiate use and rest can be stored in a freezer):
3 kg horse steak meat (e.g. roast), minced
650–750 g of pure pork fat, minced
a palmful of fresh parsley, finely chopped
2–3 teaspoons of salt (more salt can be added later when cooking the sauce!)
1–1,5 teaspoons of black pepper, freshly grindednatural skin, lamb
|Combine all the ingredients together in a large bowl.|
|Sausage mix should look like this.|
|Horse sausages are long and thin.|
|Mamma mia! This is delicious!!!|
Coniglio Romano in Bianco3 medium sized rabbits
Marinate (mix in a food processor)
Garlic, 4 glovesShallots, 4
Calabrian peperoncino, half with seeds
Fresh rosemary, couple of twigs
Olive oil, 4 tbs
White wine, 1/2 dl
Cooking: with olive oil and white wine. (You can also add e.g. green olives, capers and tomato sauce depending on your taste: see here).
Soak the rabbit meat in water with a cup of white wine vinegar and 1 tbs of salt (brine) for two hours to remove blood and urea. Remove from the brine and rinse. Chop the meat, rub in the marinate and bring to room temperature. Take a large saute pan which you can place in the oven too. Braise the meat with olive oil first, then semicover the meat with white wine and let simmer on stove for 2 hours. Now move the sauce pan to an oven (<70°C) to intensify the flavours (for up to 1/2 hour). Serve with a green salad tossed with salt, balsamico and olive oil.
|According to some of our guests as rabbit connoisseurs thought that this dish beat the French classic mustard rabbit (Lapin à la moutarde)!!! Sometimes the flavor and smells count more than look!|
Animelle al Marsala, for recipe see e.g. GialloZafferano
Acciughe Crude al Limone, see e.g. Giardini Naxos.
Coquilles St Jacques, see e.g. How to cook the perfect coquilles St Jacques
Risotto ai Funghi Porcini, see e.g. GialloZafferano
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