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Creme brulèe, also known as burnt cream or trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served cold. The custard base is traditionally flavored with vanilla, but is also sometimes flavored with …
Discover todays special lunch menu. Starter + pasta + water €18,00
RECIPE (4/5 portions)
-50 gr. Flour
-1 small carot
-30 gr. Pinenuts
-50 gr. Butter
50 gr. Olive oil
Cut the rabbit in pieces, taking out its liver. Wash and flour.
Chop celery, carot and challots and put to brown in a large pan with the butter and oil. When ready add the pieces of rabbit and its liver finely chopped. Salt and pepper. Add half of the pinenuts and half of the wild fennel, cover with water and cook for approximately 25 minutes covered with a lid. Add the rest of the fennel and cook another 20 minutes, or until it has dried from the water.
On the side brown the rest of the pinenuts with butter.
Serve the rabbit garnished with the pinenuts and some fennel leaves.