Bows Of Rabbit With Bicolor Sauce With Pine Nuts And Taggiasche

Preparation:

Preparation: Stuff the saddle of rabbit with dried fruit and mark it in a pan with oil on the meat side; turn it over after a few minutes on the fruit side and allow the meat to caramelize and seal; flambé with cognac and cook with a little water. Serve the meat by scalloping it and accompanying it with a natural Taggiasca olive pesto and chopped pine nuts, milk and marjoram. Salt and pepper to taste.