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Rescooped by anisio luiz nogueira from Le Marche and Food
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Coniglio in Porchetta Rabbit with fennel seeds

Coniglio in Porchetta Rabbit with fennel seeds | BOCA NO TROMBONE! | Scoop.it

To cook a meat in porchetta is to cook it as if it were a roast pig, and though the idea of extending the technique used for roasting something as large as a pig to something as small as a rabbit may seem extreme, there is a rationale to it. This is a traditional recipe in parts of Lazio, Umbria, the Marche and Romagna where porchetta is flavoured with wild fennel, and so is this roast rabbit. If you can't get a hold on wild fennel fronds, use regular fennel seeds instead.

Ingredients:

• 1 rabbit, left whole, completely gutted
• 1/4 to 1/2 cup extra-virgin olive oil
• 2 tbsp fennel seeds, (1 tablespoon crushed and the other left whole)
• 100 grams pancetta, thinly sliced
• Sea salt and freshly ground pepper

 

Directions


Via Mariano Pallottini
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Rescooped by anisio luiz nogueira from Proatividade
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Frozen Yogurt caseiro: veja a receita e prepare o seu

Frozen Yogurt caseiro: veja a receita e prepare o seu | BOCA NO TROMBONE! | Scoop.it
Dica do Blog da Mimis ensina a preparar uma versão sabor "framboesa".

Via Luciana Viter
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Rescooped by anisio luiz nogueira from The Asian Food Gazette.
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10 Best Recipes For Raksha Bandhan

10 Best Recipes For Raksha Bandhan | BOCA NO TROMBONE! | Scoop.it
Here are some authentic Indian sweet recipes to try out for Rakshabandhan

Via Anushka Chopra, Frank Kusters
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