Sauteed Rabbit Palermo Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4: PAX boneless rabbit or veal tenderloin flour grated parmesan olive oil unsalted butter olive oil artichoke bottoms sliced sun dried tomatoes chopped pitted greek olives sliced chopped garlic rosemary dry white wine balsamic vinegar unsalted butter pepper to taste juice of 1/2 lemon,
16: -18 oz,
1/2 Cup: ,
1/2 Cup: ,
1/4 Cup: ,
4 Tbsps: ,
2 Tbsps: ,
2: No,
4 Pieces: ,
8: No,
1/2 Tsp: ,
1 Tsp: ,
3/8 Cup: ,
2 Tbsps: ,
4 Tbsps: ,
Directions:
Slice the rabbit or veal tenderloin into 8 pieces and pound into
scallops. Combine the flour and cheese and dredge the scallops in the
mixture. Heat the olive oil and butter in a skillet and saute the
scallops to a golden brown on both sides. In another pan, in a little
olive oil, saute the sliced artichoke bottoms, sun dried tomatoes,
sliced pitted greek olives, chopped garlic, and rosemary. Remove the
pan from the heat and pour in 3/8 cup white wine and 2tbsps balsamic
vinegar. Return to the heat and reduce by half. Whisk in 4tbsps
unsalted butter, season with pepper, and finish with lemon juice.
Serve 2 scallops per person with the sauce poured over, accompanied
by pasta and salad or grilled vegetables.
From: Sherree Johansson Date: 04-08-94
Source from luhu.jp
scallops. Combine the flour and cheese and dredge the scallops in the
mixture. Heat the olive oil and butter in a skillet and saute the
scallops to a golden brown on both sides. In another pan, in a little
olive oil, saute the sliced artichoke bottoms, sun dried tomatoes,
sliced pitted greek olives, chopped garlic, and rosemary. Remove the
pan from the heat and pour in 3/8 cup white wine and 2tbsps balsamic
vinegar. Return to the heat and reduce by half. Whisk in 4tbsps
unsalted butter, season with pepper, and finish with lemon juice.
Serve 2 scallops per person with the sauce poured over, accompanied
by pasta and salad or grilled vegetables.
From: Sherree Johansson Date: 04-08-94
Source from luhu.jp