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Recipes

Rabbit with peppers A simple but tasty dish

June 19, 2011
Rabbit with peppers

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.

Rabbit with peppers

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.

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Nonna Genia

The hundreds of recipes of the cuisine from Alba are consequence of the many family traditions and of the research of a group of enthusiasts who operated during the sixties to value Alba, the Langhe region, its natural environment, the culture, products and its gastronomy. Many recipes come together with memories, fantasies and a fragment of the story of Luciano De Giacomi, pharmacist and gourmet lover of Alba, who was one of the founders of the Famija Albeisa and of the Order of the Knights of the Truffle and of the Wines of Alba." --------------------------------- Nonna Genia è un classico della cucina di Langa. Luciano De Giacomi (farmacista che operò negli anni Sessanta del secolo scorso per valorizzare Alba e le Langhe) e Beppe Lodi raccontano, attraverso 100 ricette della il mondo perduto dei sapori della terra. Un libro da leggere anche per le storie che racconta e da guardare per le foto di Aldo Agnelli. vai alla pagina dell'Araba Fenice

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