Rabbit stew with anchovies
Instructions
Clean and wash the rabbit, cut into pieces.
In a wide pan heat oil with a sprig of Rosemary, two Sage leaves and chopped garlic clove.
Saucepan, heat to spirited flame the pieces of rabbit.
When they took color sprinkle the pretzels and pepateli.
Cover the saucepan and cook over low heat for an hour and a quarter, stirring.
Meanwhile chop the anchovies and cover with vinegar diluted with a little water.
When cooked remove rabbit pieces from pan sgocciolandoli well.
Pour the mixture into the bowl of vinegar and olive oil, turn up the flame, and then restrict the gravy.
Put the meat back in the Pan and let it season plan for about 10 minutes.
Passed on the serving dish kept warm and serve immediately.
Accompanying wines: Grignolino D'asti DOC Grave Del Friuli Pinot Nero DOC, Copertino Rosato DOC.
Ingredients and dosing for 6 persons
- 1 rabbit
- 1/2 cup of olive oil
- 4 anchovies de-boned and water
- 1/2 cup of white wine vinegar
- 1 sprig of rosemary
- 2 leaves sage
- 1 clove of garlic
- Salt
- Pepper