Rabbit stew with peppers
Instructions
Private and chilies peppers, seeds and white membranes, then cut into strips and diced first.
Prepare the rabbit for cooking: cut it into eight pieces of uniform size, sprinkle them with salt and pepper and then toss them in the flour, shake gently to remove the excess.
Melt the butter in a saucepan, saucepot and rabbit pieces evenly over high heat, then remove from pan.
Same condiment fry the onion, garlic and peppers, sweet heat for 4-5 minutes, then add the chili and simmer for 10 minutes.
Put the rabbit in the saucepan, sprinkle with herbs and sprinkle with broth.
Cook over low heat for another 10 minutes.
After this time, add the wine and cook in covered container for 30-40 minutes.
Finally sprinkle the preparation with the chopped parsley and serve with pasta or rice.
Wine: Fontanacalda red (rosso della Valle d'Aosta).
Ingredients and dosing for 4 persons
- 600 g of sweet peppers of different colours
- 2 pepperroncini piccanti
- 1 1200 g rabbit ready for cooking
- Salt
- White pepper
- 1/2 cup of flour
- 30 g of butter
- 80 g of onion brunoise
- 1 clove of chopped garlic
- 1 sprig of thyme
- 1 sprig of rosemary
- 1 leaf of laurel
- 12 cl of veal broth or chicken
- 12 cl of dry white wine
- 1 tablespoon of chopped parsley