A new way to eat well, healthy and fast with Sottilissime rabbit
Nourishing oneself isn't just about eating. It requires attention, selection, even love. It's important to carefully choose how we nourish ourselves and others: our children, when they stop breastfeeding and pick up their first spoonful; our parents, who prefer to eat lightly because they're getting older; our friends, who love food but don't like gaining weight.
AIA knows what's best for feeding little ones, for preparing delicious yet light dinners that everyone will enjoy, and also knows what to recommend for those who wake up early for a run, those who check their scales every day, and those who simply want to eat a bit of everything without spending too much time in the kitchen. All this thought goes into AIA's rabbit-based specialties: the very thin slices; the hamburgers; the sausages; the stuffed roll.
And it's worth trying, discovering, or rather, rediscovering, this little-known white meat, especially in big cities, but so precious and simple to cook.
Because it's a light and delicate white meat, suitable from weaning onwards. Because it's low in calories and digests quickly, making it ideal for those who don't want to weigh down. Because it's very lean yet flavorful and nutritious, a perfect compromise for those who are weight-conscious and health-conscious but don't want to sacrifice flavor. Because it's low in fat and rich in protein and vitamins, especially B vitamins: a balanced choice for those who want to eat a bit of everything. Because it's an excellent way to vary your diet and avoid always choosing the same types of meat. Because it's easy to cook, like all white meat, and can be used to create new, slightly different dishes.
They're one of AIA's rabbit specialties: these thinly sliced rabbit slices are lean and incredibly quick and easy to cook. Here are a few ways to prepare them.
Brown in a pan with a drizzle of oil and herbs of your choice, such as sage, thyme, and rosemary.
Cut into escalopes, floured, fried in oil or butter and moistened with white wine, broth or lemon.
Roll them up into a roulade: you can fill them with speck and scamorza, ham and Fontina, ricotta and spinach, or other ingredients of your choice.
As a saltimbocca, place a thin slice of raw ham and a sage leaf on top of each thin one: secure everything with a toothpick.
Breaded and fried like cutlets: you can garnish with diced tomatoes.
To make a quick and light ragù: cut them into very small cubes and use them in place of minced meat.
In the Caesar Salad: brown them for a few minutes, cut them into strips and distribute them in the salad with Parmesan and toasted bread.
For a homemade baby food: steam or boil them for a few minutes, then blend them with a little vegetable broth and a drizzle of delicate extra virgin olive oil.
Pizzaiola-style, cooked in tomato sauce with the addition of capers and black olives.
Stewed in cow's milk or coconut milk, with Basmati rice and vegetables: discover our recipe below!
The recipe we propose combines the local flavor of AIA rabbit meat, sourced 100% Italian, with exotic ingredients like coconut milk, soy, and ginger. It's a contemporary way to cook this delicious meat in a slightly different way, without compromising its characteristics and delicacy.
Ingredients for 4 people 800 g vegetable broth 400 g Basmati rice 200 g coconut milk 1 pack of AIA rabbit thin slices 1 small onion - 1 carrot - 1 courgette 1 small porcini mushroom 1 fresh chilli pepper - ½ fennel cloves - fresh ginger - lemon zest soy - parsley - extra virgin olive oil - salt - pepper.
Method Rinse the rice under cold water to remove some of the starch and set aside.
Peel the onion and, leaving it whole, carefully pierce it with two cloves. Sauté it in a pan with a drizzle of oil for a couple of minutes, then add the rice, toast it for a few seconds, then cover it with the hot, salted broth and cook, covered, for 18-20 minutes, until it has absorbed all the broth (remove the onion and cloves about halfway through cooking).
Thinly slice the rabbit, then cut the carrot, courgette, fennel, and porcini mushroom into strips. Brown the rabbit in a pan with a drizzle of oil for a couple of minutes, then add the vegetables and continue cooking over high heat for 3-4 minutes.
Blend the rabbit and vegetables with a spoonful of soy sauce and coconut milk, add a piece of peeled ginger, and cook until the liquid has reduced: at the end of cooking, season with the chopped chili pepper, a pinch of salt and pepper.
Transfer the rice to a platter and fluff it with a fork. Serve the rabbit with the vegetables and rice, garnishing with chopped parsley and grated lemon zest.