Rabbit (tuna) with green sauce
Recipe by Enrico Crippa

Ingredients for 4 servings

For the rabbit
4 boned rabbit shoulder portions
salt and pepper to taste
extra virgin olive oil 180 gr
sage 1 leaf

for the cod
4 slices of cod soaked to remove the salt
extra virgin olive oil

For the light green sauce.

Chopped salted ingredients
40 gr capers
40 gr olives
30 gr anchovies

For the sauce
25 gr of the chopped ingredients (prepared in advance)
150 gr di mayonnaise
90 gr parsley essence or puree
50 gr cream
a few drops of white vinegar

For the green chard sauce
180 gr green chard juice
150 gr water
1.7 gr agar agar
1 sheet of gelatine
salt, pepper and extra virgin olive oil.

To decorate
Any herbs and flowers that are in season, leaves
120 gr cooked green onions

Preparation
The rabbit
Slightly salt and pepper the rabbit portions and place them in a vacuum bag with the sage leaf and the extra virgin olive oil.
Cook in a steamer for 12 hours at a temperature of 68 degrees.
On completion of the cooking time, remove the portions from the bag and keep them warm in the oil.
If you do not have vacuum cooling facilities, cook the rabbit in a vegetable stock and once the cooking time is over, cover the portions with oil.

For the light green sauce
Whisk all the ingredients together without doing so too vigorously.

For the green chard sauce
Bring the water to the boil with the agar agar before adding the gelatine. Let the temperature rise to 50 degrees and then add the chard juice.
Set the sauce aside in a cool place and once it has set, blend in a liquidizer with a little salt and oil.

Plating up
Place a little of the two sauces on a flat plate and top with the rabbit and green onions and with all the herbs and flowers.

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