Rabbit with peperonata
Instructions
In a pan heat three tablespoons of olive oil and butter.
Insaporitevi a carrot, Sage and chopped Rosemary.
Saucepan for 10 minutes the rabbit cut into pieces.
When they took color adjust salt and pepper.
Pour the vinegar diluted with half a glass of water, cover and simmer, over low heat for an hour.
Prepare the pesto.
Heat three tablespoons of olive oil in a pan, add the peppers cut into wide-brimmed, the onion into thin slices and cook in medium flame.
After about a quarter of an hour add the tomatoes peeled, deprived of seeds and diced small.
Cover, lower the heat and bring to boiling.
Add salt, pepper, peppers in the pan of the rabbit and flavor.
Accompanying wines: Oltrepò Pavese Rosso D.
O.
C.
, Chianti Dei Colli Senesi DOCG, Copertino Rosato DOC.
Ingredients and dosing for 6 persons
- 1 rabbit
- 30 g of butter
- 1/2 cup of wine vinegar
- 1 red pepper
- 1 green pepper
- == 1 yellow pepper
- 3 ripe tomatoes
- Rosemary
- Sage
- Onion
- 1 carrot
- 6 tablespoons of olive oil
- Salt
- Pepper