| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Spanish |
|
4 |
Servings |
INGREDIENTS
| 2 |
|
Fresh rabbits |
| 1/2 |
c |
Flour |
| 8 |
tb |
Extra virgin olive oil |
| 2 |
lg |
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 |
bn |
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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