| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Spanish | 4 | Servings | ||
INGREDIENTS
| 2 | Fresh rabbits | |
| 1/2 | c | Flour |
| 8 | T | Extra virgin olive oil |
| 2 | Spanish onions, chopped | |
| 12 | Cloves garlic, whole | |
| 2 | Quince, peeled & chopped | |
| 2 | oz | Membrillo, quince paste in |
| 1/2" dice | ||
| 1 | c | Fresh tomatoes, chopped |
| 3 | c | Red wine from Rioja |
| Tempranicco is varietal | ||
| 1 | Italian parsley, finely | |
| chopped |
INSTRUCTIONS
Cut rabbits into 8 pieces each, season with salt and pepper and dust in flour. Heat olive oil in a 16inch cazuela until smoking and brown rabbits pieces 4 to 5 pieces at a time until golden brown. Remove all pieces and add onions, garlic and quince and cook until softened, about 8 to 10 minutes. Add membrillo, tomatoes and wine and bring to a boil. Add rabbit pieces, return to boil, lower heat to simmer and cook 1 hour. Season with salt and pepper, stir in parsley and serve. Yield: 4 servings as main course NOTES : Recipes Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A31 Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Feb 15, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 125
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 266.6mg
Potassium: 422.3mg
Carbohydrates: 27g
Fiber: 4.1g
Sugar: 1.8g
Protein: 5g