ingredients

1 pack of brick sheets

2 rabbit front (shoulder front)

125 g canned piquillos

1/2 Sainte-Maure goat cheese

1 bouquet of basil leaves

1 clove of garlic

1 tbsp. to s. of pine nuts

Olive oil

Melted butter

1 liter of chicken broth (prepared with 1 bio cube)

Steps

Step 1

In advance. Cook the rabbit in the simmering broth for 1 hour under the lid. Keep it in the broth.

2nd step

Meanwhile, preheat the oven to 200 ° C (6-7). Cut the pastry sheets into 16 squares of 5 cm. Place them on a sheet of buttered parchment paper, brush them with melted butter. Make them bake in the oven. Take off, book. Slice the piquillos. Cut the Sainte-Maure into 4 slices. Prepare a pistou by mixing basil (keep a few leaves for the decor), garlic, pine nuts and a drizzle of olive oil.

Step 3

At the last minute. Drain and crumble the rabbit, salt and pepper. Heat the Sainte-Maure slices in the oven. Bread crispy: baking sheet, piquillos strips, rabbit crumbs, brick pastry sheet, piquillos, Sainte-Moor slice, pesto, pastry sheet, rabbit, piquillos. Finish with a sheet of brick, decorate with some basil leaves.

tips

The piquillos. These small Spanish peppers are slightly spicy. You can replace them with peeled red peppers.