| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Umbrian, Kitchen |
4 |
servings |
INGREDIENTS
| 1 |
|
Rabbit weighing approx 1.3kg |
| 1 |
lg |
Clov garlic |
| 50 |
g |
Butter |
| 2 |
tb |
Extra virgin olive oil |
| 30 |
g |
Lean pancetta or bacon |
| 1 |
|
Glass dry white wine |
| 300 |
g |
Tomatoes; peeled and chopped |
|
|
Salt |
| 6 |
|
Walnuts; roughly chopped |
| 1 |
|
Handful parsley leaves |
| 1 |
lg |
Spri rosemary |
|
|
Grated peel of half a lemon |
INSTRUCTIONS
HERB SEASONING
Cut the rabbit into 8 pieces and rub them with the garlic (especially the
protruding bones). Heat the butter and oil in a pan, add the pancetta (or
bacon) after pounding it and cutting it into thin strips. Add the pieces of
rabbit and brown them on all sides. Pour in the wine and cook down over a
moderate heat. Add the tomatoes and salt and pepper to taste.
Complete the cooking over a low heat. When the meat is tender, put in the
herb mixture, stir well and add more salt if necessary. After 5 minutes,
serve the dish.
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