Recipes
Rabbit with peppers A simple but tasty dish
June 19, 2011
Ingredients
Rabbit
1.5kg
Calf fat
50g
Laurel leaf
1
Rosemary "splash"
1
Halls
to taste
Broth
to taste
Garlic cloves
3
Anchovies
3
Butter
to taste
Peppers
5
Vinegar
to taste
Oil
to taste
What is needed
- a penknife
- a copper pan
- a fork
- an earthen pan
Proceedings
The rabbit, skinned and gutted, is cut into large pieces and sautéed with a little veal fat, a little butter, a bay leaf, rosemary and salt.
When well browned, degrease and add broth from time to time.
Peppers are prepared separately, well cleaned and sliced; put in an earthen pan with two or three anchovies, two or three thinly sliced garlic cloves, butter and a little oil.
They are allowed to cook by stirring them frequently.
Then half a cup of vinegar is taken and poured over the peppers. You finish cooking and pour over the rabbit 20 minutes before serving.
Curiosities
It is one of the most typical, most popular and also one of the most welcome dishes of our cuisine, like chicken cacciatore.
It is simple to prepare and does not create complications with the seasons: the rabbits in the farmhouse are always there; the peppers are easy to find ripe and splendid over a fairly long period of the year.
Fresh peppers can then be substituted, when appropriate, with peppers preserved in marc and vinegar, pouvron smojà; the overall flavor does not change much and the freshness of the dish can be said to be intact.
