| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Rabbit, 3 to 4 pounds, cut into pieces |
|
|
Flour |
| 6 |
tb |
Virgin olive oil, plus 4T |
| 4 |
|
Shallots, thinly sliced |
| 3 |
|
Cloves garlic, thinly sliced |
| 3 |
tb |
Fresh rosemary leaves, chopped |
| 2 |
|
Dry hot chilies, whole |
|
|
Juice of 1 lemon, plus |
|
|
Zest of 3 lemons |
| 1 |
lb |
Canned peeled tomatoes, drained and roughly chopped |
| 12 |
oz |
Dry white wine |
INSTRUCTIONS
Wash and dry the rabbit pieces and dredge in flour. Season with salt and
pepper.
In a 14 inch frying pan, heat 6 tablespoons olive oil until just smoking.
Cook the rabbit pieces until golden brown, 3 or 4 at a time, and remove to
a plate. Drain old oil and add new with shallots, garlic, rosemary and
chilies and cook until soft and translucent, about 8 to 10 minutes. Add
lemon juice, zest, tomatoes and wine and bring to a boil. Add rabbit pieces
and drippings and return to boil. Lower heat and simmer until rabbit is
cooked through, about 15 to 20 minutes. Season with salt and pepper and
serve.
Yield: 4 servings
Recipe by: Molto Mario
Posted to MC-Recipe Digest V1 #461 by "suechef@sover.net"
<suechef@sover.net> on Jan 31, 1997.
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