Home » Rabbit with peas and onions in marsala sauce

Rabbit with peas and onions in marsala sauce

by Ada Parisi
6999 views 5 min read

Rabbit with peas and onions in Marsala. As you know I like the rabbit, a white meat, low in fat and very versatile, It takes the flavor of the ingredients with which is topped. I have already posted many recipes with the rabbit and now I'll add another, I especially loved: Rabbit with peas and onions in Marsala sauce. A dish easy to make and very tasty, who can become a main dish accompanied with rice pilaf, skipped or black. The Sicilian Marsala touch really makes the difference: You can replace it with white wine, but the result will not be the same, be warned.

Ingredients for 4 people:

  • 1,5 kilograms of rabbit, cut into pieces
  • 1 kilo of onions already cleaned
  • 500 grams of fresh peas, already cleaned
  • 8 Tablespoons extra virgin olive oil
  • salt and pepper
  • enough chives
  • 150 milliliters of dry Marsala
  • a clove
  • a pinch of cinnamon
  • a tablespoon of tomato paste
  • enough flour to flour the rabbit

Wash the rabbit, rub it with coarse salt and pass it on all sides in flour. Then FRY it in a pan with 6 tablespoons oil, carefully turn each side so that all pieces dorino evenly. Season with salt, pepper and combine the tomato paste dissolved in warm water, then add the Marsala, the clove, the cinnamon and a little finely chopped chives. Evaporate the alcohol and add a glass of warm water. Cover and cook for 30 minutes.

Meanwhile, Sauté the onions in the remaining two tablespoons of oil, turning them over high heat to form a crust browned onions but leave them al dente, crispy. Set aside.

When the rabbit is almost cooked, pour over the rabbit onions and peas, season with salt and pepper and cook additional 15 minutes so the flavors can blend perfectly. If the sauce is too slow, Cook without lid and fairly high focus; If it was already well reduced, Cook covered over low heat. In any case, the result should be like that of the photo, a creamy sauce and burnished. Serve the rabbit Powdering the dish with a little’ chives.

THE PAIRING: We recommend to combine “Tre Vignis“, a Collio Bianco Doc, produced by Venica & Venica (Dolegna del Collio, in the province of Gorizia). Is’ a wine made from grapes Sauvignon, tocai Friulano and Sauvignon: intense aromas of vanilla, taste reminiscent of elderflower and pepper notes and with a remarkable smoothness on the palate.

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