CONIGLIO ALL' ISCHITANA
Steps:
- Cut the rabbit into 8 pieces. Rinse and dry on absorbent paper towels. In a large terra-cotta or enameled cast-iron casserole over a lively flame, heat the olive oil and sauté the rabbit-cook only those pieces at a time that will fit without touching-browning the pieces well on all sides. Sprinkle on the sea salt and generous grindings of pepper. Remove the rabbit to a holding plate.
- Add the garlic to the pan and permit it to soften a minute or two, taking care not to let it color. Add the tomatoes, the rosemary, and the wine to the casserole, bringing the mixture to a gentle simmer. Return the rabbit to the casserole, cover it with a slightly skewed lid, and, over a low flame, braise the rabbit for 1 hour.
- Mash the liver with the vinegar and add to the casserole, blending it well into the sauce. Continue to braise for an additional 10 minutes.
- Remove from the heat, stir in the basil leaves, and present the rabbit, in its casserole, warm or at room temperature. Should you wish to precede it with pasta, follow the instructions for its presentation on page 71.
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Anjal Sunita
[email protected]I love this dish! It's one of my favorite ways to cook rabbit.
ailynn joy zamora
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are delicious.
Marcus batchelor
[email protected]I've never had rabbit before, but this dish was amazing! The meat was so tender and flavorful, and the sauce was perfect.
Ssebuliba Julius
[email protected]This dish was a bit too rich for my taste, but the rabbit was cooked well.
Kayla Kishi Kiambom
[email protected]I'm not a big fan of rabbit, but this dish was actually pretty good. The sauce was especially tasty.
IMORO ABDUL-RAUF
[email protected]This is a great recipe for a special occasion. The rabbit was tender and juicy, and the sauce was rich and flavorful. I would definitely recommend this dish.
Zariyah Jenkins
[email protected]I made this dish for a dinner party, and it was a hit! Everyone loved the unique flavor of the rabbit, and the sauce was perfect for dipping bread.
Russell Holliday
[email protected]The sauce was a bit too salty for my taste, but the rabbit was cooked perfectly. Overall, I enjoyed the dish.
Segaole Atlegang
[email protected]This was my first time cooking rabbit, and I was pleasantly surprised at how easy it was. The dish turned out great, and my family loved it. I'll definitely be making this again.
Asim Pahari
[email protected]I've made this dish several times now, and it always turns out perfectly. It's a great way to cook rabbit, and the sauce is so good that I could eat it with a spoon.
shumail Aftab
[email protected]This dish was absolutely delicious! The rabbit was tender and flavorful, and the sauce was rich and savory. I would definitely make this again.