Cosciotto di coniglio in salmì con riduzione di vino e zafferano

Salmì rabbit leg with wine and saffron reduction

The reduction of saffron and red wine is excellent as a final condiment for meat. The reduction we propose has a sweet and sour taste with a slightly bitter note given by the saffron which makes the dish more interesting and certainly more refined. We paired it with a great culinary classic, salmí rabbit. To prepare this glaze, we chose Marsala as a wine, which pairs very well with meats.

For the reduction.

  • 150 ml of red wine
  • 0.25g. Matese saffron in stigmas
  • 40 ml of hot water
  • 1 tablespoon honey
  • 1 level teaspoon of potato starch
  • Flavors

Procedure :

First, infuse the Matese Saffron in 40 ml of hot water and let it rest for at least 3 hours (the infusion procedure is described in each package of Matese Saffron). We remind you that generally the water for the infusion must be very little, but for the process of preparing the reduction, a larger quantity, like the one indicated, is more appropriate. Pour the wine, the honey, the previously prepared saffron infusion and the aromas (laurel, thyme) into a saucepan and leave to cook, stirring constantly with a spoon. You can help the reduction process by adding a teaspoon of starch. When the liquid has reduced to half its initial volume, remove from the heat, filter and let cool. Then place in the fridge and offer when serving the meat.

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