Rabbit fillet, prune and cheek brochette with a steamed caponata of courgette, tomato and basil
0.75 h
4 raciones
Difficulty:
Media
Ingredients
1 fillet rabbit2 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).
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.
