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Chop the rabbit into little pieces.
Wrap a thin slice of pork cheek around the prunes.
Make the brochette. 
Separately, put a little oil in a pot and add the courgette, pepper, tomato and potato all cut into cubes; cook for 30 minutes on a low heat, adding in the julienne-cut oregano and basil with a pinch of salt. 
Sauté the brochette in a...

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Chop the rabbit into little pieces.
Wrap a thin slice of pork cheek around the prunes.
Make the brochette. 
Separately, put a little oil in a pot and add the courgette, pepper, tomato and potato all cut into cubes; cook for 30 minutes on a low heat, adding in the julienne-cut oregano and basil with a pinch of salt. 
Sauté the brochette in a pan, lower the heat and finish cooking on a low heat, adding in the rosemary.
Serve the caponata and rabbit brochette; decorate with the aromatic herbs.

 

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Ingredients 4 persons
  • 1 fillet rabbit
  • 2 thin slices pork cheek
  • 2 pitted dry prunes
  • 1 courgette
  • 1 pepper
  • 1 tomato
  • 1 potato
  • Sage
  • rosemary
  • Basil
  • oregano
  • Extra virgin olive oil
  • Iodized salt
  • Aromatic herbs (for decoration).
Recipes. The Cook & Chef Institute