1 large Rabbit, 3 to 4 pounds, cut into pieces
Flour
6 tbsp Virgin olive oil, plus 4T
4 Shallots, thinly sliced
3 Cloves garlic, thinly sliced
3 tbsp Fresh rosemary leaves, chopped
2 Dry hot chilies, whole
Juice of 1 lemon, plus
Zest of 3 lemons
1 lb Canned peeled tomatoes, drained and roughly chopped
12 oz Dry white wine
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Wash and dry the rabbit pieces and dredge in flour. Season with salt and pepper.
In a 14 inch frying pan, heat 6 tablespoons olive oil until just smoking. Cook the rabbit pieces until golden brown, 3 or 4 at a time, and remove to a plate. Drain old oil and add new with shallots, garlic, rosemary and chilies and cook until soft and translucent, about 8 to 10 minutes. Add lemon juice, zest, tomatoes and wine and bring to a boil. Add rabbit pieces and drippings and return to boil. Lower heat and simmer until rabbit is cooked through, about 15 to 20 minutes. Season with salt and pepper and serve.
Yield: 4 servings
Recipe by: Molto Mario
Posted to MC-Recipe Digest V1 #461 by "suechef@sover.net" <suechef@sover.net> on Jan 31, 1997.
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