Cook Books

MEAT
10
RABBIT IN PORCHETTA
Ingredients (serves 8)
1.2 kg rabbit, bones removed
100 g cooked ham, sliced
2 g fresh rosemary, chopped
2 g fennel seeds, ground
250 g fresh pork sausage
2 cloves garlic
1 egg
2 g parsley, chopped
20 g Parmesan cheese, grated
30 g extra virgin olive oil
10 g table salt
1 pinch ground pepper
150 g dry white wine
Preparation
1. Season the rabbit with salt, pepper, garlic, rosemary and
ground fennel seeds and leave to marinate in oil for 1 hour.
2. Mix the sausage meat with the parsley, egg and Parmesan.
3. Cover the inside of the rabbit with the ham slices.
4. Spread the sausage fi lling on top and roll the rabbit tightly.
5. Tie with twine and brush with olive oil.
6. Remember to add the wine after cooking for 20 minutes, for
extra fl avour and to create a sauce.
Forced Air + MW
Preheating: 200 °C
PORK FILLET WITH SPECK AND
SAFFRON-FLAVOURED APPLES
Ingredients (serves 8)
1.2 kg pork fi llet
150 g Speck ham, sliced
2 g thyme, chopped
1 clove garlic
4 Granny Smith apples
2 sachets ground sa ron
30 g extra virgin olive oil
30 g butter
10 g table salt
1 pinch ground pepper
30 g Vin Santo (dessert wine)
Preparation
1. Cut the pork fi llets into medallions and season with salt
and pepper.
2. One by one, wrap in the Speck ham and space evenly in a
dish; brush with melted butter.
3. Meanwhile, season the apple (cut into wedges) with the
sa ron, salt and oil.
4. Cook on full power in the microwave for 5 minutes and
leave to rest.
5. Cook the medallions, adding the apples and pouring over
the Vin Santo halfway through.
6. When cooking is complete, sprinkle with the chopped
thyme and serve.
Forced Air + MW
Preheating: 200 °C
Level Temperature Micro power Time
1 160 °C 90 W 18-20 minutes
Level Temperature Micro power Time
2 160 °C 160 W 25-30 minutes