Recipe by Riccardo Camanini: Veal shank, rabbit kidneys, and Chartreuse
Ingredients for 1 person
- 50 grams of Fassona Piemontese veal
- 1 rabbit kidney
- Rabbit fat, to taste
- Chartreuse liqueur reduction, to taste
- Rue syrup, to taste
For the rabbit fat
- 1 rabbit
- 200 grams of vegetable oil
- Rosemary, to taste
Preparation
For the rabbit fat
Cut the rabbit into large pieces and roast with a little oil. Add some rosemary for aroma. Add the rest of the oil, cook at 70°C (158°F) for 7 minutes, and then let it infuse until it cools down. Strain and set aside.
Clean and cut the veal into tartare-sized pieces. Season it with the rabbit fat.
Plate composition
Roast the rabbit kidneys and assemble the dish, finishing it with the Chartreuse liqueur reduction and the rue syrup.
Reporter Gourmet – The editorial team
Photo by Lido Vannucchi
