来自动物中不同肌肉团体的肉类需要不同的烹饪，使它们闪耀。例如，在快速灼烧和一些休息后，Ribeye牛排最好是稀有的稀有，而胸肉需要煮熟，并且变得柔软，令人沮丧和美味。像鸡和兔子这样的较小的动物通常煮熟，无视从单独的部分准备牛肉中获得的智慧。Part of the reason for this may be that a chicken fits easier into most pans and ovens than a whole cow does A more economical reason is that if you judge by effort per pound of meat, a relatively big effort is needed to separate the different muscle groups of a small animal. Even so, it is worth doing so to get the best results. This is also true for rabbit. Rabbit loins are the ‘rib eye’ of the rabbit, they are very tender and require very little cooking. The legs and other parts however need to be braised or stewed. Even so, rabbit is often cooked whole with the loin dried out.

我以为这是浪费一块非常好的肉类，所以当我买了一只整只兔子时，我决定做自己的屠宰并将兔子分成腰部，腿部，皮瓣和胴体。（当然你也可以要求你的屠夫为你做这件事。）后者三部分将用于明天的食谱。脊肉中的1.1公斤（2.5磅）兔子如此之小，他们几乎不值得下出来。腰部本身约为160克或兔重量的约14％。

在我买了兔子的同一天，我也买了一些非常好的熏火腿。因为我仍然在我的花园里生长了新鲜的鼠尾草，我决定将这些兔子腰部变成兔子Saltimbocca.。Saltimbocca.是来自罗马的着名菜，包括小牛肉缩减量级与prosciutto和sage。它是如此美味，被称为“跳入嘴”（盐=跳，Bocca =嘴）。I prefer to have a rabbit jumping in the direction of my mouth rather than a calf But seriously, this rabbit saltimbocca was absolutely delicious. The meat is super tender and succulent, and pairs very well with the prosciutto and sage. Compared to the veal version, it is a bit lighter and softer in style.

继续阅读“兔腰盐盐（Saltimbocca di Coniglio）”