Roll Of Rabbit With Tuna

Preparation:

Preparation: Cut the rabbit meat into cubes, flour one third of it, sprinkle it with a pinch of curry and sauté it in a pan with two tablespoons of oil for half an hour. Blend the remaining part together with the tuna and anchovy fillet. Add the cream, a yolk, salt and pepper to the mixture. Blend again. Add the pistachios, the meat of the rabbit that you have browned, the wine, the chopped and flavored shallot in a knob of butter. Mix everything and give it the shape of a salami. Wrap it in a light cloth, tie the ends and boil it in the broth for 20 minutes. Let it cool in the same cooking liquid, drain it and then keep it in the refrigerator for at least a couple of hours. Meanwhile, in a bowl mix two egg yolks with the truffle paste, the salt, a little lemon juice filtered through a sieve. Gradually add oil as if you were making mayonnaise and, at the end, flavor it with the two tablespoons of vinegar. Arrange a bed of rocket on a serving plate, place the sliced rabbit roll on top and decorate as desired with the hot sauce. Serve with a radicchio salad. Accompanying wines: Full-bodied and structured white wines are ideal for this dish: Terre Alte VdT Del Friuli, Cervaro Della Sala VdT Dell'Umbria, Fiano DOC.