Polpette di coniglio

Meatballs rabbit

This is for 4 people

Ingredients

17.635 oz (500 g) minced rabbit meat

3.527 oz (100 g) zucchini, chopped

½ cup dry white wine

1/5 cloves of garlic

2 bay leaves

1 sprig of rosemary

3.527 oz (100 g) stale bread

1.763 oz (50 g) grana padano

chopped parsley

black pepper to taste

2 eggs (yolk and egg white)

salt to taste

1 grated nutmeg

4 tablespoons extra virgin olive oil

21.164 oz (600 g) sunflower oil

28.220 oz (800 g) tomato sauce

breadcrumbs

vegetable broth

Procedure

In a pan, add 2 tablespoons of extra virgin olive oil, ½ clove of garlic and leaves brown for a few minutes.

Add 17.635 oz (500 g) of minced rabbit meat, 3.527 oz (100 g) zucchini, chopped, 1 bay leaf, chopped rosemary stir, add salt and black pepper to taste and brown it slightly.

Add ½ cup dry white wine and let it evaporate.

Extinguish the fire.In a salad bowl put 3.527 oz (100 g) stale bread soaked in water, wring it.

Add ½ clove of minced garlic, chopped parsley and 1.763 oz (50 g) of Grana Padano, black pepper to taste, 2 eggs, 1 grated nutmeg, salt to taste and mix very well.

Add the rabbit meat and mix well.

If the mixture becomes too dry, add an egg.

Form into balls as big as an egg.

Pass them in breadcrumbs.

In a pan, add the sunflower oil, heat very well.

Add the meatballs in hot oil, leaving brown well.

Allow excess oil to drain on paper towels.

In a large pan, add 2 tablespoons of extra virgin olive oil ½ clove of minced garlic and let it brown.

Add 28.220 oz (800 g) of tomato sauce, 2 ladles of vegetable broth, 1 bay leaf, salt to taste, cook 15 minutes and add the meatballs.

Make them warm up 5 minutes and if the sauce becomes too narrow, add 1 ladle of broth.

Serve the meatballs of rabbit with the tomato sauce .