Rabbit With Peperonata
Recipe second for 6 people based on Rabbit with tomato - cooking method pan.
Preparation:
Preparation: In a saucepan, heat three tablespoons of oil and all the butter. Season with a carrot, chopped sage and rosemary. Brown the rabbit cut into pieces for 10 minutes. When they have browned, add salt and pepper. Pour the vinegar diluted with half a glass of water, cover and cook over low heat for an abundant hour. Prepare the pepperoni. Heat three tablespoons of oil in a pan, add the peppers cut into large strips, the onion into thin slices and cook over medium heat. After about a quarter of an hour add the peeled, seeded and diced tomatoes. Cover, lower the heat and cook. Add salt and pepper, pass the peppers into the pan with the rabbit and let it infuse. Accompanying wines: Oltrepò Pavese Rosso DOC, Chianti Dei Colli Senesi DOCG, Copertino Rosato DOC.
Ingredients:
Ingredients: 1 Rabbit - 30 G Butter - 1/2 Glass Vinegar - 1 Red Pepper - 1 Green Pepper - 1 Yellow Pepper - 3 Ripe Tomatoes - Rosemary - Sage - Onion - 1 Carrot - 6 Tablespoons Olive Oil - Salt - Pepper
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