Coniglio al Casera with porcini mushrooms and vegetables

🍖 Stuffed Rabbit with Casera Cheese and Vegetable Caponata

A recipe a bit more elaborate than usual, but absolutely within reach of anyone who wants to get cooking with genuine ingredients and a pinch of patience. The stuffed rabbit with porcini mushrooms and Casera cheese, served with a crunchy vegetable caponata, is a complete second course, rich and with an authentic flavor 🧀🍆🍷. The result? Simply irresistible.

📝 Ingredients for 4 people:

• 1 whole rabbit (about 1 kg)
• 150 g of sautéed porcini mushrooms
• 200 g of Valtellina Casera DOP cheese, cut into strips
• 1 zucchini
• 1 medium potato
• ½ red pepper and ½ yellow pepper
• 1 small eggplant
• 20 g of chopped onion
• Chopped thyme, rosemary, oregano
• Salt and pepper to taste
• Extra virgin olive oil to taste
• 1 glass of dry white wine

👩‍🍳 Preparation:

👉 1. Prepare the rabbit:

1. Use only the back of the rabbit, carefully deboning it while leaving the belly attached.
2. Salt, pepper, and stuff with sautéed mushrooms, Casera, and aromatic herbs.
3. Roll up and tie with kitchen twine, forming a sort of compact salami.

👉 2. Vegetable caponata:

1. Cut into cubes the zucchini, potato, peppers, and eggplant.
2. In a pan, heat a drizzle of oil with the chopped onion.
3. Add the vegetables and sauté quickly, keeping them crunchy and well flavored with a pinch of salt.

👉 3. Cooking the rabbit:

1. In another pan, brown the rabbit roll in well-heated EVO oil.
2. Deglaze with the white wine and let it evaporate.
3. If you like, you can also add the other parts of the rabbit to the pan.
4. When it is nicely golden, transfer it to the oven at 180°C for about 10 minutes.

🍽️ Presentation:

1. Slice the stuffed rabbit.
2. Place it on the plate next to the vegetable caponata.
3. Complete with a drizzle of the filtered cooking sauce and serve hot.

📷 The image of the dishes is purely indicative and may not necessarily correspond exactly to the recipe.