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    Ischia-style rabbit.

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    Ischia-style rabbit.

    Post  Admin on Tue Jun 19, 2018 7:13 pm

    Italian Main Course.
    Serves 6.
    Takes approx. 1hr and 10 mins to cook.


    Ingredients.

    2 rabbits
    1 bulb of garlic, cut in half
    300g of shallots, sliced
    1 chilli, cut in half lengthways
    500ml of white wine
    500ml of vegetable stock
    200g of tomatoes
    2 bay leaves
    1 bunch of parsley, roughly chopped
    1 bunch of basil, roughly chopped
    salt
    pepper


    Garnish

    basil leaves
    2 sprigs of rosemary


    Method.

    1
    Joint the rabbits into pieces: the shoulders, ribs, loins and hind legs. Season all of the pieces with salt and pepper and lightly dust with a little flour


    2
    Sauté the rabbit pieces all over in a frying pan over a high heat with a little olive oil. When golden-brown, set the rabbit to one side and discard the oil from the pan


    3
    Pour in some more extra virgin olive oil and add the garlic, shallots and chilli. Cook for a few minutes until the shallots are golden
    1 bulb of garlic, cut in half
    300g of shallots, sliced
    1 chilli, cut in half, lengthways


    4

    Place the pieces of rabbit in the pan again and deglaze with the white wine. After about 5 minutes, add the tomatoes and the vegetable stock
    500ml of white wine
    200g of tomatoes
    500ml of vegetable stock

    5
    Leave to cook over medium heat for about 20 minutes


    6
    Add the herbs and continue to cook over high heat until you obtain a thick sauce, for about another 30 minutes
    1 bunch of parsley, roughly chopped
    1 bunch of basil, roughly chopped


    7
    Garnish with basil leaves and sprigs of rosemary and serve
    basil leaves
    2 sprigs of rosemary



      Current date/time is Tue Dec 18, 2018 11:27 pm