Tuscany Inspired Cookery:
Tuscany was wonderful for many things. As expected we ate exceptionally well throughout the trip and one of the dishes we both enjoyed was stuffed rabbit. We tried this in two different restaurants and each version was slightly different. The first version, which we were served in Radda came with an oniony fruity sauce. The stuffing was very herby but the dish still relied on a wrapping of some kind of ham or lardo to keep it moist
The second version was in a restaurant in Castellina, where the dish was a little simpler and had a bread and mushroom based stuffing with some kind of white wine sauce.
I couldn’t find good rabbit here, but wanted to try something similar, so I’ve made my version with pork tenderloin. I’ve also made a rather rich mushroom sauce to accompany it, which would make a great pasta sauce in it’s own right. And, because I had some, I added some truffles. In my case this was black truffle carpaccio which I’d already opened and need to use up. If you are really feeling wealthy I’m sure a shaving of black truffle would be perfect…or if you just want the effect, a little truffle oil;)
I won’t even pretend this is authentic Tuscan cookery. But, it’s inspired by some of the fabulous flavours we’ve had over the last week and it did cheer me up on a wet and chilly London afternoon.