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Ischia-style Braised Rabbit

di Academia Barilla

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Ischia-style Braised Rabbit
1 hours


Main course

Ingredients for 4 people

2 pounds rabbit
1 pound cherry tomatoes quartered
½ cup white wine
3 ½ tablespoons extra virgin olive oil
2 cloves garlic unpeeled
Hot red pepper to taste
3 ½ tablespoons vinegar
1 tablespoon fresh herbs (thyme
marjoram) minced
Salt to taste

Preparation 20 minutes preparation + 40 minutes cooking
1. Cut the rabbit into small pieces, rinse in a solution of equal parts water and vinegar and pat dry

2. Heat extra virgin olive oil in a pan over medium heat, add peeled garlic cloves and hot pepper

3. Remove the garlic when golden, add rabbit pieces and brown evenly on all sides

4. Add the chopped onion and cook until golden

5. Stir in the wine and allow it to evaporate

6. Combine tomatoes with the meat

7. Season with salt and pepper and stir in the herbs

8. Cook for about 30 minutes

9. Serve warm