RABBIT CACCIATORE
Servings Prep Time
2people 15minutes
Cook Time
60minutes
Servings Prep Time
2people 15minutes
Cook Time
60minutes
Ingredients
Instructions
  1. Begin the recipe chopping the onion (1), the celery stalk (2) after carefully washing and the carrot (3) after peeling.
  2. In the terracotta pot, place five tablespoons of extra virgin olive oil (4) to worm on medium heat. Once done, peel the garlic clove (5), and add to the pot with the chopped onions, celery and carrot (6). Soak slowly until the onion becomes transparent.
  3. Once done, wash the rabbit thighs to remove all the blood and soak for about half an hour with a drop of vinegar if the scent is too wild. Once drained and dried with a cloth (7), add the rabbit to the pot (8) and let it brown for about five minutes in the frying so that it will take good color (9).
  4. Once done, add the wine (10) and let evaporate for a few minutes without a lid, on medium heat. However, keep the sauce on the bottom and then add the olives (11). Add the rosemary sprig (12), cover with a lid and leave for about five minutes.
  5. After five minutes add half a glass of hot water (13) and half stock cube (14). Melt it, mix well and then cover it again to bring the rabbit at the end of cooking (15). Times depend on the size of the meat and range from a minimum of 40 minutes to a maximum of one hour. Always check with a fork the meat baking, and when ready, serve on a hot table, with a little bit of aubergine and olives.
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