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🍽️ Fagottini di zucchine ripieni al formaggio

500 kcal · 30 min · 4 porzioni

Ingredienti

• 4 rabbit fillets
• 1 tbsp butter
• olive oil
• 4 shallots
• 1 tbsp flour
• 125 ml red wine
• 3 tbsp cognac
• 125 ml veal stock (jar)
• 50 g crème fraîche
• salt
• pepper (from the mill)
• 8 small zucchini (with blossom)
• 200 g ricotta
• 1 tbsp grated parmesan
• 2 tsp grated lemon zest
• lavender flowers
• marjoram

Preparazione

1. 1. Season the rabbit fillets generously with salt and pepper.
2. 2. Heat butter and two tablespoons of olive oil in a large pan.
3. 3. Brown the fillets on all sides for about six minutes.
4. 4. Wrap the cooked fillets in aluminum foil to keep them warm.
5. 5. Peel the shallots and cut them lengthwise into wedges.
6. 6. Sauté the shallots in the remaining pan juices.
7. 7. Add flour and toast it briefly to coat the shallots.
8. 8. Deglaze the pan with red wine, cognac, and meat stock.
9. 9. Let the sauce reduce slightly until it thickens a bit.
10. 10. Stir the crème fraîche into the sauce.
11. 11. Strain the sauce through a fine sieve to make it smooth.
12. 12. Reserve the strained shallots for garnish.
13. 13. Season the smooth sauce with salt and pepper to taste.
14. 14. Wash the zucchini carefully without damaging the blossoms.
15. 15. Slice the zucchini into thin slices that stay together.
16. 16. Mix ricotta, parmesan, lemon zest, salt, and pepper in a bowl.
17. 17. Fill the zucchini blossoms with the cheese mixture.
18. 18. Gently twist the petals at the top to close them.
19. 19. Heat four tablespoons of oil in a separate pan.
20. 20. Fry the filled blossoms briefly on both sides in the hot oil.
21. 21. Slice the kept-warm rabbit fillets.
22. 22. Plate the fillets with the sauce and zucchini.
23. 23. Sprinkle the dish with lavender blossoms and marjoram leaves.
24. 24. Serve the dish immediately.

Valori per porzione

• kcal: 500
• Protein: 36 g · Fett/Fat: 30 g · Carbs: 20 g