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Coniglio arrosto alla Ligure

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TasunkaWitko View Drop Down
aka The Gipper

Joined: 10 June 2003
Location: Chinook Montana
Status: Offline
Points: 14744
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    Posted: 05 April 2007 at 06:55
Coniglio arrosto alla Ligure
Roast Rabbit

Cooking time:
1 hour and 20 minutes

Ingredients, amounts for 4 people:
1 rabbit (1,5kg)
90 g black olives in brine (choose taggiasche olives)
1 small onion
3 cloves of garlic
rosemary: 1 branch

a bottle of Vermentino wine
extra-virgin olive oil (from Taggiascha olives)


Section the rabbit into medium-sized pieces, then wash and dry well and brown it in 1 cup of olive oil, fry the onion, garlic, and herbs.When the meat is browned on all sides add the chopped onion and salt and pepper to taste.(10/15 minutes).Pour over the white wine and leave to evaporate. Continue the cooking on a low heat for about fifty minutes with the pan covered, adding one or two spoonfuls of broth, if the sauce appears to be too dry.Twenty minutes before take off the heat and add the black olives. Before serving take out the garlic cloves. If the sauce is too liquid add some flour, dissolved in water or stock and stir into the stew.
Accompany with a bottle of Vermentino.
TasunkaWitko - Chinook, Montana

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