Zec s mlincima – Mlinci with rabbit
This traditional North Croatian pasta is served with tender joints of rabbit, tomato and spices. This is peasant food through and through.
Servings
4servings
Servings
4servings
Ingredients
Mlinci
Rabbit
Instructions
Mlinci
  1. Combine the flour, salt and duck fat in a large mixing bowl. Rub with your fingers until the fat has been worked through the flour. Alternatively do this in a food processor, pulsing until the mixture is a fine crumble. Add the egg and mix it through the flour with your fingers. Add enough cold water to form a firm but soft dough. Knead the dough on a lightly floured surface for five minutes, until soft. Cut the dough into 8 pieces, cover with a tea towel and set aside for at least half an hour.
  2. Preheat the oven to 170°C and set up two racks for baking.
  3. On a lightly floured surface, roll two pieces of the dough to a 2 mm thickness. You don’t need to be perfect in what the shape is, only ensuring the rolled out disc will fit on one baking tray. Place the rolled dough onto a flat baking tray, or cookie tray, and bake for 10 minutes. Turn the baked dough sheet over and bake for a further 10 minutes. Remove the baked dough from the oven and lay on a cooling rack. Repeat the rolling and baking process with the remaining dough balls.
Rabbit
  1. Place the rabbit pieces into an oven-proof dish that will hold them. Scatter the Vegeta, garlic, paprika, chilli flakes and oil over the rabbit. Rub these marinade ingredients over the rabbit, lay them back into the dish in a single layer and cover with plastic wrap. Refrigerate overnight.
  2. Preheat the oven to 180°C.
  3. Sauté the onion in the 2 tbsp duck fat over medium-low heat for 5 minutes, stirring occasionally. Add the cherry tomatoes and sauté for a further 1 minute. Turn off heat and set aside to cool a little.
  4. Take the rabbit from the fridge and add the sautéed onion & tomato. Mix to combine. Pour over the water, scatter with black pepper then bake in the oven for 1 hour. Baste the rabbit with the juices, reduce the oven temperature to 160°C and bake for a further 30 minutes, or until the rabbit is tender.
  5. Remove from the oven, and remove the rabbit pieces from the baking dish, reserving the juices. Set aside.
  6. Bring a small pot of salted water to the boil. Take 2-4 pieces of the baked dough and snap into 8-10 cm pieces. When the water boils, turn off the heat and drop the pieces of baked dough into the boiled water for about a minute, stirring very gently until they soften. Drain well and put the drained mlinci straight into the hot rabbit juices, along with the parsley leaves. Mix well, but gently, until the juices have coated the mlinci.
  7. To serve, arrange the mlinci on a platter or serving board, tuck the pieces of rabbit around, drizzle with a little virgin olive oil and eat immediately.