Rabbit with Tomato Sauce (Coniglio al Sugo)
Instructions
Cut the rabbit into pieces, fry them in hot oil and drain.
In the same oil fry the whole garlic and chilli, then put the rabbit, then add the wine and let evaporate on high flame.
Add the tomatoes and salt.
Cook on low heat for 2 hours.
Ingredients and dosing for 4 persons
- 1 rabbit from 1000 g
- Hot pepper
- 1 glass dry white wine
- 400 g of tomatoes
- Peeled
- Olive oil
- 1 clove of garlic