A simple, tasty way to prepare rabbit. Quick to make, this dish is suitable for everyday occasions.
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INGREDIENTS |
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Rabbit |
1 |
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Kg |
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Onion |
1 |
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Peeled tomato |
3 |
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Extra-virgin olive oil |
1/2 |
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glass |
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Vinegar |
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to taste |
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Salted capers |
1 |
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tablespoon |
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Parsley |
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to taste |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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| 1. |
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After cleaning the rabbit, cut it into small pieces more or less of the same size. |
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Pour the oil into a pan and add the rabbit, salt and pepper. Add the capers, desalted and chopped; the parsley, also chopped; and the onion and tomatoes, cut up coarsely. |
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| 3. |
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Put the pan of ingredients over a lively flame. Let the rabbit brown for several minutes, stirring frequently; pour in the vinegar and let it evaporate. |
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| 4. |
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Add a few tablespoons of water and leave the rabbit to continue cooking, stirring every once in a while. The rabbit should be ready in about 40 minutes. |
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CHEF'S NOTE |
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To make sure the rabbit is fresh, carefully check the color and consistency of the meat, it should be pink and firm. |
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A red wine is best suited to this menu, ideally one from the major Italian island of Sardinia, where the dishes come from. Two suitable Sardinan red wines to choose from are Arborea and Cannonau. |
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