Rabbit Milanese
Rabbit Milanesine with porcini and garlic cream, cardoncelli mushrooms, and chips are our rich and tasty way to bring fried rabbit to the table. We've perfected the recipe with advice from chef Aurora Mazzucchelli.
Ingredients · Servings 4 people
- 3 rabbit legs
- 400 g chopped porcini mushrooms
- 4 cardoons
- 3 potatoes: white, purple and orange
- 2 heads of garlic
- 1 shallot
- 1 egg
- sale
- white wine
- rosemary
- Timo
- salvia
- laurel
- Flour
- pane panko
- extra virgin olive oil
- latte
- peanut oil
Method · 2 ore e 10 minuti
- First clean the cardoncelli mushrooms: cut one into quarters lengthwise; separate the heads from the stems of the others.
- Place the quartered cardoncello mushrooms and the heads in a saucepan with 600 g of oil, a sprig of thyme, and a sprig of bay leaf. Heat the oil to 70-80°C and cook for about 45 minutes.
- Peel the potatoes and slice them very thinly using a mandolin. Rinse them in water to remove excess starch and dry them thoroughly. Then fry them for 1 minute, a few at a time, in hot peanut oil.
- Drain them on kitchen paper and set aside.
- Chop the cardoncelli mushroom stems. Chop the shallot and sauté it in a saucepan with a drizzle of oil. Add a bunch of rosemary, thyme, sage, and bay leaves, then the chopped porcini mushrooms and the cardoncelli mushroom stems and cook for 3 minutes.
- Deglaze with a splash of white wine and a drop of water, cover with a lid and cook for about 15 minutes.
- Remove the herbs and blend the mushrooms with a blender to obtain a cream.
- Clean the garlic, peeling each clove and removing the central shoot.
- Place them in a saucepan, cover with water, bring to a boil, drain, and cool; repeat the process two more times.
- Then place the garlic cloves in a saucepan with milk, cover, and cook at a light boil for 30 minutes.
- Blend everything together until you obtain a very fragrant garlic cream.
- Bone the rabbit legs and cut the meat into strips. Beat them between two sheets of baking paper to loosen them and tenderize the meat. Season with salt.
- Flour them and pass them in the beaten egg, then in the panko breadcrumbs.
- Fry them in peanut oil (the same as the chips) at 175°C for 2 minutes, until golden brown. Drain on paper towels.
- Drain the cardoncelli mushrooms cooked in the oil and brown them in a hot pan for 3-4 minutes.
- Serve the rabbit Milanese with the mushroom cream, garnish with the cardoncelli mushrooms cut into quarters or the heads, and finish with the garlic sauce and crispy chips.
- TO SIMPLIFY: To simplify this recipe, without sacrificing the balanced flavors, you can skip the garlic cream: add a clove of garlic while you're cooking the cream and blend it together. You can also buy pre-made garlic chips; they're easily found in specialty food stores.
Here's what he told us: "I would first confit the fresh mushrooms and then pan-fry them, to enhance their flavor, rather than just making a puree. I would then prepare a garlic puree, which can add flavor, while the chips should be very thin and thoroughly rinsed of starch, for extra crunch."