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Recipe Mushroom and rabbit skewers of of 30-03-2017 [Updated on 16-11-2018]
The skewers of mushrooms and rabbit they are a completely different way of eating this type of meat. The preparation that is most often done in the kitchen is certainly that of baked rabbit or cacciatore but if you want to prepare something simpler and more delicious then this is the ideal recipe.
Whether it's for a barbecue or a dinner with friends, these skewers can give you an extra idea to delight your guests.
I'm leaving for Rimini, another lap, another race, tomorrow Ivano has a speech and obviously I'll be by his side. Friendly basins and good day: *
How to make mushroom and rabbit skewers
Start cleaning the champignon mushrooms by removing the earthy part of the stem and wiping them with a damp cloth. If you have any difficulties, follow the guide on how to clean mushrooms.
When they are clean, divide them in half.
Once you have arranged the rabbit morsels, prepare the skewers.
Start with a mushroom and alternate it with the meat.
After having prepared them all, move them to a dripping pan lined with parchment paper.
Sprinkle them with an emulsion of oil, salt, rosemary and chives and cook at 180 ° C for about 20 minutes.
Your mushroom and rabbit skewers are ready to be served.
Rabbit and champignon skewers
- Cuisine: Italian, Tuscany
- Difficulty level: medium
- Add to favorites
- Portions: 4
- Preparation time: 45m
- Cooking time: 15m
- Ready in: 60m
Average rating of members
3 People have rated this recipe
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- 500gr of rabbit pulp
- 1 / 2L of milk
- 250 gr of champignon mushrooms
- chives to taste
- Salt and Pepper To Taste.
- Extra virgin olive oil.
First you need to cut the rabbit pulp into cubes, and leave it in the slightly heated milk for about 30 minutes over the heat off, with the addition of finely chopped chives, salt and pepper.
Proceed with the thorough cleaning of the mushrooms, eliminating any residual soil, perhaps with the help of a toothbrush. Cut the mushrooms vertically, making sure not to get too thin slices, it would be better to divide them into only two parts.
After the rabbit has been soaked for 30 minutes, strain the milk and dry the pulp cubes, removing the chives. Get some wooden or steel skewers, skewer alternating meat with mushrooms. Get a non-stick grill and grease it evenly with extra virgin olive oil, place it on the stove and allow it to heat slightly, then proceed with cooking the skewers for about 15 minutes, turning them often.
In combination with this dish with rich and decisive flavors, we recommend a dry wine with a full-bodied flavor, such as Rosso di Montalcino, which with its fragrance will enhance the taste of the skewers.
As a side dish you could serve a salad of iceberg lettuce and rocket.
Or songino, lettuce and valerian all seasoned with extra virgin olive oil and a sprinkle of white wine vinegar, or balsamic vinegar, accompanied by a pinch of salt.
We cut the meat into cubes, the tomatoes and the mushrooms into wedges.
Cut the friggitelli into pieces, pour everything into a large bowl and season with paprika, marjoram, thyme, salt, pepper and oil. Mix well and let it cook until the grill pan is hot.
We throw everything on the fire and let it cook.
When the pork is almost cooked, add the cut bacon, mix again and finish cooking.
The dish is ready, now we just have to arm ourselves with kitchen tongs and arrange everything on the plate as if to recreate skewers, alternating the various ingredients.
We also serve the salad and the rocket giving them an elongated shape and that's it.
Skewers of mushrooms and rabbit
Preparing a dish based on rabbit meat capable of surprising is not very simple, especially if you do not fully know the flavor and aroma. The mushroom and rabbit skewers represent & # 8230
Prepare a rabbit meat dish able to amaze is not very simple, especially if you do not fully know the flavor and aroma. The skewers of mushrooms and rabbit represent an original way of eating this type of meat compared to roasted rabbit or rabbit alla cacciatora.
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There recipe of the mushroom and rabbit skewers promises to brighten a barbecue or a dinner with friends with a unique and unmistakable taste. Let's find out how to prepare these tasty skewers!
`` from Jo's kitchen ''
The weather is giving us a welcome respite. It doesn't seem true to feel a bit of cold early in the morning, so much so that I have to wear long-sleeved trousers and t-shirts. What a pleasant feeling!
Nevertheless, the recipes remain summery, fresh and fast.
Do you know the two flaps that are obtained from the rabbit's belly?
They are thin and thin flaps, which for some time have been sold separately, if the rabbit is portioned. Basically they're the equivalent of tuna belly, but fat-free - and we're not kidding. ventresca is one of the finest parts of tuna !.
They cook quickly - but they dry out just as quickly. All that remains is to use them in skewers, having the foresight to stuff them properly.
Obviously it depends on tastes. Rabbit meat is delicate but still has its own flavor. This is when it bites into a thigh, or saddle.
These thin flaps need to be pushed. Nothing better, therefore, than a piece of feta and a tomato confit, or dried and preserved in oil.
Then they are passed in the pan or on the grill, or in the oven if it is not too hot.
They become a succulent dish that you do not expect. Here in my area these thin, all lean slices are often on super offer: it may be that people do not know them and do not buy them. always looking for roast beef or chicken breast. But why am I wondering? Keep your eyes peeled and look for the best or most interesting proposals for the portfolio e. the palate!
The last time a lady approached me asking me: 'but they will be good, they cost so little!' And I: 'it depends on how he cooks them, good they are good but you have to know how to make the most of them'.
Here is a system. look for them in the markets and if they are on offer, so much the better!
Doses for 4
400 g thin slices of rabbit belly
confit tomatoes or dried tomatoes in oil
200 g feta
extra virgin olive oil
`` from Jo's kitchen ''
How many times you don't know what to cook. You would want something light, which cooks in a short time and at the same time appetizing.
These skewers are perfect for a gathering with friends on this festive day. Greetings Italian Republic, so much mistreated lately.
A second dish that is really quick to prepare and cook. Rabbit fillets without waste, obtained from the saddles and from the belly, formed by that thin and lean layer.
Cut into pieces and wrapped in bacon they are a real treat.
Once rolled up they come in morsels, skewered four by four on wooden skewers and can be spent for a few minutes in a pan or under the grill.
A version of the rabbit that, if you do not confess what meat they are made of, easily passes for veal in case you have guests who might turn up their noses, out of sympathy, when it comes to rabbit meat (and you are in the dark, mind you. ).
I hate cheating my diners but, if it happens, sometimes it's a must! How the heck do you remedy at the last moment in front of so many, too many, 'I don't like'?
So. again wishes for this June 2nd, which is festive and sunny for most of us.
Doses for 4
400 g rabbit meat fillets
16 thin slices of smoked bacon or bacon
extra virgin olive oil
50 ml white wine
aromatic herb salt, pepper
Divide the rabbit fillets into 3/4 cm long pieces. I have to make 32 pieces.
I spread the bacon slices on the cutting board and divide them in half.
I wrap each piece of rabbit, very little salted and peppered, in the bacon forming a tight roll.
I thread the morsels four at a time into wooden sticks. With these doses I get eight.
I heat a freshly oiled plate and when it is hot I put the skewers on it. I brown them evenly, I blend them with a drop of white wine and when it has evaporated I turn off and cover.
I let it rest for a few minutes and I can immediately serve it to the table.
Skewers of mushrooms and rabbit - Recipes
Fresh rolled pasta with a rich filling of mushrooms, ham and cheese, it is a truly appetizing first course, a classic Sunday dish, to be prepared the night before and baked a few minutes before lunch. Great for when there are guests!
250 gr: fresh pasta for lasagna
300 gr: of champignon mushrooms
50 gr: dried porcini mushrooms
150 gr: of cooked ham
150 gr: of Emmental type cheese
Bechamel made with:
500 gr: of milk
50 gr: of flour
50 gr. of butter
Salt and nutmeg
Cook the pasta in salted water and spread it out to dry on a cloth.
Clean and cut the mushrooms into slices in a pan put a drizzle of extra virgin olive oil with a peeled and crushed clove of garlic, then add the mushrooms, brown them, also add the dried mushrooms previously soaked, salt and cook to about 15 minutes on a moderate flame and uncovered.
In the meantime, while the mushrooms are cooking, prepare the béchamel: Heat the milk until it comes to a boil. Melt the butter in another pan, add the flour and mix, then add the hot milk and nutmeg, bring to the boil and cook for a few minutes, until the béchamel has thickened and is ready.
Now take a rectangle of pasta, spread a layer of béchamel on top then place the mushrooms on top, cover with the cooked ham and on top again with the cheese.
Roll the dough on itself, wrap it in parchment paper or aluminum and put in the freezer to solidify which then cuts better.
When it is time to use it, cut the roll into several 2 cm discs. about thick, like a swivel, arrange them in a greased baking pan, cover everything with the remaining béchamel, lengthening it with a little milk if the béchamel becomes too firm, sprinkle with a nice handful of Parmesan cheese and cook in a preheated oven at 170 for about 30 minutes, or until the béchamel is golden brown.
Serve the swallow nests piping hot and & # 8230 enjoy your meal!
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Skewers of mushrooms and rabbit - Recipes
Stuffed meat skewers
4 thin slices of tender veal
100 gr of raw ham
sticks for skewers
flour, salt and oils to taste
Cut the slices of meat into small squares of about 10 cm, salt and place a slice of ham along the entire surface without reaching the edges. In the center, place a cube of drained mozzarella. Continue for another three slices.
Close the square of meat by forming a small cube and stick it into the skewer stick, continue with the other three meat cubes by placing them next to each other. Arrange them on a plate and let them macerate in plenty of oil for about 10 minutes.
Place a very low-edged pan on the gas or an oven tray by placing it vertically on two burners on low heat.
Pass the skewer in sesame or in a mix of flour and paprika. Place the skewers on the fire and cook for about 10/15 minutes.
- rack of pork ribs,
- pork loin (or pork neck alternatively)
- Spit machine (Ferraboli or Bertuetti type)
Prepare the various pieces of meat: cut the pork ribs, rabbit and chicken into small pieces. Peel and wash the potatoes and cut them into slices about 2 cm thick.
Prepare some rolls by placing a sage leaf on a thin slice of cup or loin and roll up on itself. (If you have a trusted butcher, he should prepare the meat already cut into pieces, ready to be skewered ..)
Now skewer the meat on the spit rods alternating the components and separating them with the sage leaves and introducing a slice of potato every few pieces.
For example, start with a sage leaf, skewer a piece of rabbit, another sage leaf, then put a loin roll, another sage leaf, add a piece of chicken, a sage leaf, a piece of spare rib, a sage leaf, a slice of potato and repeat until the spit rod is full. Press the meat but not too much in order to allow a good cooking.
Cook slowly on the spit with embers or charcoal, adding hot ones a little at a time.
NB. Beware of fumes, since coal emits carbon monoxide, it should not be cooked in a small and poorly ventilated place !!
After the hour add salt and sprinkle repeatedly with butter. The first time it will be put into small pieces on the grill above the chopsticks so that it melts and drips gradually. Subsequently, the sauce must be recovered in a container under the spit and reused for subsequent spraying always from the appropriate upper grid.
Cook for about 5 hours, or until cooked to order, often keeping the spit wet with the sauce in continuous rotation.
The ideal accompaniment to the dish is, of course, polenta, strictly from Storo.
-> Some also add birds, but I prefer them to know fluttering in the sky ..-)