I love testing recipes, especially the ones that require slow cooking… Here’s some Rabbit Leftovers Polpette, a zero waste sort of recipe.
Last week I tried to slow roast a whole rabbit, (a bit too much for a dinner for two). There isn’t a specific recipe, I didn’t bother to write down what I’ve used, sorry.
I tend to work with what I have available at home (from the fridge and pantry), particularly those ingredients that risk to be on their way to the wastebin. I always manage to find a lonely carrot or a tomato with some herbs.
It’s “Polpette time!”
- Author’s Recipe: Orsola Ciriello Kogan
- Category: meat course, secondi
- Cuisine: Italian, International
- Keywords: polpette, rabbit meat, leftovers, zero waste, gluten free
- Servings: 4 portions
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Difficulty: Easy
- Here I am, with some of the slow roasted rabbit (around 300 g),
- beef-mince leftover (50 g),
- half courgette,
- a chunk of stale bread (50 g gluten free) and
- 1 egg.
- Mix everything together!
- However the mix was a bit too soft for the classic polpette, so I opted for a quenelle shape.
- And into the oven they went: 180 C (about 370 F), 15-20 minutes.
- We eat them all from the baking tray, paired with a Chianti Classico 😉
Orsola CK @ Appetibilis
~ How to cook rabbit via greatbritishchefs.com
~ Oven Baking Temperatures Conversions via joyofbaking.com
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