di reston
Sous Chef
This a recipe that requires 1 farmyard raised rabbit - wild won't do - that's very popular in Italy, especially in the Italian Western Riviera. It's truly delicious. The thing that appeals to me is that there aren't very many ingredients:
1 large rabbit, jointed
1 large onion
equal quantities of fresh sage, bay leaves and fresh rosemary
80 grams of 80 taggiasche olives
2 spoonsful of pine nuts
250 ml light white wine
EVOO
Place the rabbit pieces in a frying pan,nothing else, on low, to draw the juices out.When the juices dry out remove the rabbit pieces and rinse the pan. Throw the juices away.
Put 1 - 2 tbsp, and add the onion and garlic, and then the pine nuts and the herbs. Cook on a low heat for 50-60 mins, adding the stock a little at a time. After 30 mins, add the olives, and when they are soft, and the sauce is reduced a bit by half, serve
The Ligurian olives are small, black, soft, and fruity vis à vis other olives, and this recipe requires such similar, in olive oil and not brine.
di reston
Enough is never as good as a feast Oscar Wilde
1 large rabbit, jointed
1 large onion
equal quantities of fresh sage, bay leaves and fresh rosemary
80 grams of 80 taggiasche olives
2 spoonsful of pine nuts
250 ml light white wine
EVOO
Place the rabbit pieces in a frying pan,nothing else, on low, to draw the juices out.When the juices dry out remove the rabbit pieces and rinse the pan. Throw the juices away.
Put 1 - 2 tbsp, and add the onion and garlic, and then the pine nuts and the herbs. Cook on a low heat for 50-60 mins, adding the stock a little at a time. After 30 mins, add the olives, and when they are soft, and the sauce is reduced a bit by half, serve
The Ligurian olives are small, black, soft, and fruity vis à vis other olives, and this recipe requires such similar, in olive oil and not brine.
di reston
Enough is never as good as a feast Oscar Wilde