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Rabbit Tuscany style

Stewed rabbit with vegetables and Ligurian olives will charm you with unforgettable delicate flavor and fascinating aroma of Mediterranean spices. Served with potato garnish.
 
Amount of persons: 4
Time: 90 min
: 2

Ingredients:
For potato garnish:
  • Potatoes - 700 g
  • Rosemary - 4 sprigs
  • Garlic- 3 cloves
  • Olive oil - 60 ml
  • Sea salt - to taste
  • Freshly ground pepper - to taste
For the dish:
  • Rabbit (leg) - 4 pcs
  • Wheat flour - 30 g
  • Olive oil - 60 ml
  • Ligurian olives - 2 tb spoon
  • Canned anchovies - 1 tb spoon
  • Capers - 1 tb spoon
  • Garlic - 4 cloves
  • Peeled tomatoes - 240 g
  • White wine - 100 ml
  • Thyme - 4 sprigs
  • Rosemary - 4 sprigs
  • Butter - 40 g
  • Cherry tomatoes - 150 g
  • Chicken stock - 650 ml
  • Sea salt - 2 t spoon
  • Ground pepper - to taste

Recipe

Step 1. Heat the olive oil in a pan.



Step 2. Add the garlic, fry until golden brown.



Step 3. Add the anchovies and capers.



Step 4. Wash legs and dry with paper towel. Plan a rabbit in flour and add it to the pan. Fry legs until golden brown.



Step 5. Add the white wine into the pan and wait until the wine has evaporated by half.

Step 6. Add the tomatoes in their own juice, chicken stock and bring to a boil.

Step 7. Add ligurian olives and cherry tomatoes, dissected in half. Simmer over medium heat for 1 hour 40 minutes.

Step 8. Slice the potatoes into large slices and sprinkle finely chopped rosemary and garlic. Season with salt and pepper, drizzle with olive oil Filippo Berio and bake 20 minutes at 170c. Serve the rabbit on potatoes, garnished with rosemary.

Bon Appetit!

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