Rabbit shoulders in papillote

Time: 55 min.             Difficulty:Easy       Rations: 4

8 rabbit shoulders, 1 carrot, 2 celery stalks, 1 zucchini, 2 large chives, 4 tablespoons of extra virgin olive oil, 3 cloves of garlic, 1 chili, 4 sprigs of rosemary, salt.

1. Peel the vegetables and cut them into fine julienne strips. Peel the garlic cloves and slice together with the chili.

2. Cut 4 pieces of aluminum foil or parchment paper of the same size and arrange inside a little pile of various cut vegetables. Next, place a couple of peppers on top of the vegetables, a few slices of garlic, a tip of fresh rosemary and some chili rings. Water the whole with a tablespoon of oil.

3. Close the package and repeat the operation on the other three pieces of aluminum or oven foil.

4. Bake for 40-45 minutes with the oven preheated to 200ºC. Then remove the wrapper and serve.

Cut the vegetables into similar pieces so that they cook evenly and there are no raw parts left. The papillote technique is not only very healthy, but it is also simple, very clean and practical.

With the papillote technique the ingredients are cooked in their own juice. Rabbit meat is tender and juicy. It is ideal for low-calorie diets since the incorporation of fat is minimal. The rabbit stands out for being one of the meats with the lowest content of saturated fatty acids.

Energy: 230 kcal / Proteins: 19 g / Carbohydrates: 4,5 g / Fat: 15 g

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