Rabbit shoulder confit with Farga Milenaria olive oil with rosemary and artichokes
8 rabbit shoulders | 2 artichokes | 2 cloves of garlic | 1 bay leaf | 4 peppercorns| fresh rosemary sprig | salt | Farga Milenaria olive oil
- Heat the Farga Milenaria olive oil to 90ºC with 2 cloves of garlic, a sprig of fresh rosemary, 1 bay leaf, 4 peppercorns and coarse salt.
- Add the 8 rabbit shoulders and the 2 artichokes, cleaned and cut into quarters.
- Cook them for 30 minutes at 90ºC and remove them from the heat until they cool down.
- Before putting them on a plate, pass the shoulders and the artichokes on the grill and then serve them.
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