Rabbit en papillote with cherry tomatoes, olives and potatoes
Baking in parchment keeps the meat moist and full of flavour.
Open in the appPer serving
- Calories
- 491 kcal
- Protein
- 37.3 g
- Carbohydrates
- 37.9 g
- Fat
- 21.4 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Rabbit160 g
- Cherry tomatoes120 g
- Green olives5
- Capers5 g
- Potatoes180 g
- Dried oreganoto taste
- Garlic1 clove
- Extra virgin olive oil10 g
- Saltto taste
In season: June – September
Method
- Preheat a conventional oven to 190 °C. Peel the potatoes and slice them thinly, about 3 mm; wash and halve the cherry tomatoes, peel and slice the garlic, rinse the capers.
- Lay out a large sheet of baking paper, doubled if possible, and arrange the potatoes in the centre, slightly overlapping; salt them.
- Place the rabbit pieces on top and scatter over the tomatoes, green olives, capers, garlic and dried oregano; dress with the oil and a pinch of salt.
- Close the parcel, folding the edges tightly and twisting the ends like a sweet wrapper, set it on a tray and bake for 45 minutes, until the parcel is puffed, the meat comes away from the bone and the potatoes are tender.
- Bring the parcel to the table and open it there, taking care with the hot steam.
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