Braised leg and poached loin of rabbit with green olive puree and crumbs, buttered morels and beans with savory, sauteed scapes, vin santo jus.

Composed by geonate88, 07 Mar 2011, 7:18 am

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green olives

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preserved lemon

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garlic scapes

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savory

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vin santo

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cannellini beans

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morels

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