The rabbit with potatoes is a tasty and nutritious course, very easy to make. Rabbit meat, besides being tasty, is also very useful for the body, with almost no fat. Excellent with potatoes, another food rich in proteins and vitamins, very tasty stew with meat.
The dish also lends itself well to being served to children, instead of the usual chicken. Also excellent to serve for your guests, the rabbit with potatoes is cooked in a terracotta cooking pot for a uniform cooking of about forty minutes, with the classic sautéed onion, carrot and celery, to which are added other herbs such as bay leaves, rosemary. You can also combine with livers and kidneys as you wish.
Instructions
- Peel and chop the onion (1) and cut the celery into small pieces (2). Then cut the carrot (3) into slices and leave aside.
- Peel the potatoes (4) and cut into large, classic potato sticks (5). Leave aside (6).
- Pour five tablespoons of extra virgin olive oil (7) into a terracotta cooking pot. Put a metal net between the stove and the pot and light the fire. Add the celery, the carrots and the onion (8). Fry for a couple of minutes and then add the rabbit in pieces (9), stirring often.
- Add salt (10), rosemary and bay leaves (11). Stir and add the white wine (12) to simmer until reduced, stirring often.
- Once the meat has browned, if you like add also the livers (13) and the kidney, and then add the potatoes (14). Slightly salt the potatoes. Let cook (15) for about 30 or 40 minutes, until the potatoes are ready, covering with a lid. Once ready, serve immediately with a fresh sprig of rosemary.
