Ligurian Rabbit Bites With Polenta Concia

Preparation:

Preparation: Brown the meat in a pan with oil, rosemary and sage; add and toast the pine nuts, deglaze with the white wine and lemon juice and cook with the lid on. Cook the polenta with a little water, add the grated parmesan, melted amber butter, salt and pepper. Caramelize the spring onions in a pan with sugar and vinegar. Compose the dish with the three preparations.