Presentazione
(Artusi recipe no. 288)
Ingredienti
Ingredients:
1 rabbit
200g peeled tomatoes
2 celery sticks
3 carrots
1 onion
3 parsley stalks
2 laurel leaves
1 clove of garlic
Stock as required
Extra virgin olive to taste
Sweet salt of Cervia to taste
Pepper to taste
1 rabbit
200g peeled tomatoes
2 celery sticks
3 carrots
1 onion
3 parsley stalks
2 laurel leaves
1 clove of garlic
Stock as required
Extra virgin olive to taste
Sweet salt of Cervia to taste
Pepper to taste
Preparazione
Wash the rabbit and cut into pieces larger than those necessary for frying, and cook in a casserole dish to allow the
water to seep out, then drain. When perfectly dry, add a piece of butter, a little oil and a finely chopped mix of the
animal’s liver, a piece of dry meat and the onion, celery, carrot and parsley. Dress with salt and pepper. Turn over
often and once well browned, pour water and tomato sauce or paste on top and cook, adding a little butter to finish.
Brown the rabbit in a pan with oil, garlic, parsley, salt, pepper and coarsely chopped celery, carrots and onion. Once
well browned, pour in the stock, add the peeled tomatoes and laurel. Cover with the lid and cook over a low flame
for one hour and a half. Add salt and serve hot.
water to seep out, then drain. When perfectly dry, add a piece of butter, a little oil and a finely chopped mix of the
animal’s liver, a piece of dry meat and the onion, celery, carrot and parsley. Dress with salt and pepper. Turn over
often and once well browned, pour water and tomato sauce or paste on top and cook, adding a little butter to finish.
Brown the rabbit in a pan with oil, garlic, parsley, salt, pepper and coarsely chopped celery, carrots and onion. Once
well browned, pour in the stock, add the peeled tomatoes and laurel. Cover with the lid and cook over a low flame
for one hour and a half. Add salt and serve hot.
