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Rabbit bites with guanciale, potato cream and asparagus

Preparation time: 45 min


People 4


Preparation time: 45 min

People 4


For the potato cream

Peel the potatoes and cut them into small pieces. In a saucepan add the butter, potatoes and a little salt. Cook for a few minutes. Add the milk and continue cooking over low heat until creamy. Stir frequently.

For the rabbit

Flour the rabbit bites by shaking off the excess. In a pan add butter and heat. Add the floured bites and salt. Cook the bites in low heat butter for about 7/8 minutes.

For the asparagus

For each asparagus, remove the hard part of the stem. Cut each asparagus into three parts. Cook the asparagus on a very hot plate for 3/4 minutes. Season with a drizzle of oil and salt.

To finish

Place the hot potato cream in the center of the plate. Place the rabbit bites on the cream. Add the slices of Guanciale and asparagus. Finish with a minced pepper. 


  • 60g sliced guanciale
  • 300g boneless rabbit loin morsels
  • 100g asparagus
  • 2 potatoes
  • 200ml milk
  • Salt
  • Flour
  • 100g butter
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