One Rabbit Stew – Lean white meat and relatively cheap – incredibly rich, great alternative to the bittersweet or Chasseur. This is a dish that I always prepare in Sardinia, my mother-in-law calls him ' rabbit at succhittu ': the sauce is made of sofrito, many flavors, Sun-dried tomatoes, capers and of course olives. Is’ a quick and easy recipe to prepare, and it's even better if done in advance.
Ingredients for 4 people:
- 1,5 kilos of rabbit into pieces
- 1 carrot
- 1 onion
- 2 cloves of garlic
- 2 Bay leaves<
- a sprig of Rosemary
- 2 cloves<
- salt and pepper, to taste
- 12 dried tomatoes
- a handful of parsley
- a stalk of celery
- a handful of capers from Pantelleria
- > White olives in brine as needed
- 2 glasses of white wine
- extra virgin olive oil as required
Wash the rabbit and dry with care. Fry the pieces on both sides in a pan in plenty of extra virgin olive oil and, When they are nicely Golden, set them aside. Not too finely chop garlic, the onion, celery, carrot and parsley.
Saute for a few minutes the garlic, the carrot, celery and onion, then add the tomatoes dried chunks and finally the rabbit. Turn up the heat and deglaze with white wine.
When the alcohol has evaporated, Add the capers, the Laurel, The cloves and chopped Rosemary powder. Season with salt and pepper and cook covered for about 40 minutes.
Add the olives and then narrow down the sauce over high heat and outdoor pot until it becomes soft. Serve the rabbit hot but not boiling with his sauce.
THE PAIRING: We remain, this time, in Sardinia for this pairing. We suggest the Going to lose, red wine produced largely from Monica di Sardegna, with adding Bovale sardo and Carignan: smells of ripe fruit, with hints of must, the palate is round with pleasant tannins, Thanks to a quick stop in French oak barrels.