Рецепт Stuffed Rabbit at Mugellese
This is a recipe from the Val di Sieve, a valley in the province of Florence, which winds along the river Sieve, where every family has their own vegetables and raise chickens and rabbits, and where some of my family comes from . Grandma (who lived in Vicchio) was used to call this dish: the "conigliolo ripienolo di fomicole" that means rabbit stuffed with ants, exaggerating the dialect that adds the suffix "Io" or "la" as diminutive. A recipe in true Tuscan style from which the saying "bread from Prato, wine from Pomino, Chicks from Lucca, D***s from Florence" (obviously in italian it rhyms)
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Italian
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| Приготовление: | Порций: 6 |
Хорошо сочетается: Roast potatoes and green beans, potatoes greedy
Ингредиенты
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Инструкции
- Debone the rabbit, let the butcher do it or go here and learn how to make it yourself http://www.youtube.com/watch?v=hnlLzHB0OvA (thanks Catarinella Donato). Peel the potatoes and cut into one third of an inch cubes. Chop the olives. Mix the potatoes, olives and fennel seeds in a stuffing, salt and pepper to taste. Stuff the rabbit in a sort of roll and tie with string. In a large saucepan place to heat a few tablespoons of olive oil, saute the roll on the whole circumference. Transfer it into a baking pan on the bottom of which you have put a few tablespoons of olive oil, bake at 200 ° C for about 35 minutes (time varies with the size of the roll). After about 10 minutes open the oven and pour on the rabbit the white wine, continue cooking dipping with the juice turning rabbit occasionally. When cooked, remove from pan and place the roll aside, deglaze the pan with a large knob of butter dusted with flour, if the result is not sufficient, add more wine and then reduce. The sauce thus obtained will be used to accompany slices of conigliolo ripienolo of ants.