with Lardo di Colonnata
This recipe celebrates Lardo di Colonnata. The recipe was taken with permission from the website of the oldest ‘larderia’ in Colonnata, ‘Antica Larderia Malfalda’ . “Mafalda is the oldest producer of lard in Colonnata, established back in 1930, when lard was just a poor man’s food that the miners (from the marble mines in Carrara) ate with their bread.”
Rabbit is very commonly found in most (if not all) butchers in Italy. It features often in the Tuscan kitchen and is strongly recommended for infants by paediatricians throughout Italy. I’m not brave enough to attempt to debone a rabbit, but luckily the butchers here will do it for you if you give them a day’s notice. A friend of mine in Australia told me that her butcher laughed when she asked if he could debone a rabbit for her, whereas my butcher here was surprised to hear that a butcher elsewhere would refuse this service. If you don’t eat rabbit, or have difficulty obtaining a whole deboned rabbit, you could adapt this recipe and use thinly sliced chicken or turkey breast fillets to make mini roulades or ‘involtini’, incorporating the same ingredients for the filling and seasoning.
RABBIT ROULADE WITH LARDO DI COLONNATA 1 whole rabbit – deboned 100g lard ‘Lardo di Colonnata’ thinly sliced 100g Prosciutto Cotto/ Ham – thinly sliced Fresh baby spinach leaves or chard 250ml white wine 1 large garlic clove fresh herbs; rosemary & thyme &/or sage ground cinnamon, star anise &/or cloves salt & pepper
Lay the rabbit flat and season with the mixture of ground spices, salt & pepper. (1) Layer the Lardo di Colonnata on the seasoned rabbit. (2) Next, layer with the baby spinach, (3) and then the thinly sliced ham. (4)
Roll up the rabbit and tie securely with kitchen string. (5 & 6) Season with more of the ground spice mix and a bit of Olive Oil.
www.tonibrancatisano.com IG: Toni Brancatisano #stellerstories #stellerrecipes #foodanddrink #foodphotography #food #stellerfood #stellerfoodies