Yecupoil
From The Great Italian Cookbook.
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A historical recipe
The Great Italian Cookbook.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Clean and bone the rabbit carefully, keeping the pieces of meat as large as possible.
- Cut into eight pieces and season with salt, pepper, rosemary and parsley.
- Place a slice of prosciutto on each piece of rabbit and roll up.
- Prick the sausages.
- Take four skewers.
- On each thread a rabbit roulade, a sage leaf, a sausage, a roulade and another sage leaf.
- Barbecue or bake in an oven preheated to about 350°F for about 1hr, turning frequently and brushing with oil from time to time.
Plating
Cookware for this recipe
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Grill or grill pan
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Chef's knife
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Cutting board