Tantalise your tastebuds with the quality of European PDO and PGI agri-food products.
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De-bone the rabbit, cut it into pieces and marinate it for at least two hours in a bowl along with Amarone wine, celery, onion, rosemary, bay leaf, sage and juniper.
After boning the guinea fowl and removing the skin, dice it. Brown the chopped onion in a saucepan with a little extra-virgin olive oil, then add the chopped guinea fowl, thyme sprig, sage and rosemary.
Beat the eggs in a bowl with the sugar until you get a frothy mixture. At this point, add the Veneto PDO oil and the milk. Keep stirring. Gradually, also add the sifted flour and grated lemon zest.
Prepare the sauce by boiling the Recioto della Valpolicella DOCG until it has lost its alcohol. Prepare the necessities for a bain-marie cooking: a bowl, saucepan, whisk, and a nonstick pan. Pour the milk into the bowl. Add the Asiago PDO Fresh and Aged cheese cut into small pieces and then let them sit in the refrigerator for 2 hours so that the cheeses soften in the milk.
Prepare the sauce by boiling the Recioto della Valpolicella DOCG until it has lost its alcohol. Add the acacia honey and let the sauce thicken.Add the meat-which you will have first salted, peppered and floured-and brown it on all sides until it is sealed.
