How to make rabbit loins in a pan with aromatic herbs, recipe with garlic, sage and rosemary filling, to be blended with white wine and accompanied with potato spumini.
Ingredients for 4 people
- 4 boneless rabbit loins
- 4 sage leaves
- 2 sprigs of rosemary
- 2 cloves of garlic
- 1 tomato
- 1 splash of white wine
- 3 tablespoons of extra virgin olive oil
- salt and pepper
For the potatoes
- 3 potatoes
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
- 1 egg
- 2 spoons of parmesan
- salt and pepper
How to prepare pan-fried rabbit loins
Put the peeled potatoes to cook in cold salted water, then peel them and pass them in the potato masher.
Chop a clove of garlic, sage and rosemary.
Cut the sirloins, cut into the pulp to widen the surface of the meat, beat it slightly, then salt and pepper the inside.
Sprinkle the sirloin steaks with the chopped herbs, leaving some aside.
Add the diced tomato and roll the sirloin steaks with kitchen string.
Brown the meat for 2 minutes with the oil and poached garlic.
Sprinkle with the white wine and sprinkle with the remaining mince.
Evaporate and finish cooking with the lid, often shaking the pan.
At this point mix and mix the potatoes with the egg and the cheese, then adjust with salt and pepper.
Fill a sac-à-poche with the striped nozzle and distribute the mixture in piles on a baking tray covered with parchment paper.
Bake for 5 minutes at 200 ° C.
Serve the sirloin steaks with the potato spumini.
