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Rabbit "Alla Ligure" with Pigato wine

INGREDIENTS:

Pepper
to taste
 
Salt
to taste
 
Extra Virgin Olive Oil
to taste
 
Pigato wine
1 glass
 
Pine nuts
to taste
 
Taggiasca olives
to taste
 
Herbs
1 bunch
 
Celery
1
 
Cloves of garlic
3
 
Carrot
1
 
Onion
1
 
Rabbit
1
 

GO BEYOND



The recipe

6 SERVINGS
 

De-bone a rabbit and prepare a broth with the leftover parts.

Mince celery, carrot, and onion and sauté with three cloves of garlic which will be removed once fragrant.

Add a sprig of aromatic herbs and the coarsely chopped rabbit.

Sauté the rabbit.

Simmer with the Pigato.

When the wine has evaporated continue to cook over low heat, adding the broth.

Add the pine nuts and olives, and adjust salt and pepper.

Finish cooking.

Rabbit "Alla Ligure" with Pigato wine

INGREDIENTS:

Pepper
to taste
 
Salt
to taste
 
Extra Virgin Olive Oil
to taste
 
Pigato wine
1 glass
 
Pine nuts
to taste
 
Taggiasca olives
to taste
 
Herbs
1 bunch
 
Celery
1
 
Cloves of garlic
3
 
Carrot
1
 
Onion
1
 
Rabbit
1
 

GO BEYOND



The recipe

6 SERVINGS
 

De-bone a rabbit and prepare a broth with the leftover parts.

Mince celery, carrot, and onion and sauté with three cloves of garlic which will be removed once fragrant.

Add a sprig of aromatic herbs and the coarsely chopped rabbit.

Sauté the rabbit.

Simmer with the Pigato.

When the wine has evaporated continue to cook over low heat, adding the broth.

Add the pine nuts and olives, and adjust salt and pepper.

Finish cooking.

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