Il Coniglio Valsabbino laccato al miele

 

Coniglio Valsabbino laccato al miele - Al Poggio Verde
Proposta del Ristorate Al Poggio Verde di Barghe

 

Introduction

Unlike classic Brescia-style rabbit, this recipe requires marinating the meat with herbs for a whole day to give the dish its unmistakable taste, which is then enhanced by slow cooking in the oven. In particular, local rabbit from Valsabbia is used.


Pairing wine

Garda bresciano Groppello Magrì (Delai Sergio)


Recipe

Coniglio Valsabbino laccato al miele ®

 

Recipe by Ristorante Al Poggio Verde – Barghe