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Post by braided-rug on Jul 23, 2006 9:58:56 GMT 10
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Post by braided-rug on Jul 28, 2006 19:22:32 GMT 10
Rabbit Stew Ciociara - Roman peasant styleServes 6 Ingredients Rabbit of approx 1 kilo, cleaned and cut up for frying; 90 ml oil; 2 cloves garlic, crushed in the garlic-press; 250 grams smoked ham, chopped 2 dl dry white wine 1 kilo of tomatoes, peeled, seeded, drained, and chopped 15 grams parsley, chopped Salt and freshly ground pepper Method Dry the pieces of rabbit thoroughly and season them with salt and pepper Heat the oil in a large, heavy casserole over fairly high heat and brown the pieces on all sides. Add the garlic and ham, cook until the garlic begins to colour, add the wine and cook until it has evaporated. Add the tomatoes, adjust seasoning, cover the casserole, and cook over low heat for about 1 hour. Sprinkle with the parsley and serve in the casserole. www.miettas.com.au/food_wine_recipes/recipes/italianrecipes/meat/rabbit_ciociara.htmlRabbit with OlivesServes 6 Ingredients 2 medium size rabbit or 1 very large white one - approx 1 1/2 kilo 2 onions, 2 carrots, 3 stalks of celery 600 grams of tomatoes, washed and chopped parsley 200 grams green olives, 30 ml oil, 20 grams butter salt. Method Clean the rabbits well and cut into pieces. Finely dice the carrot, celery and parsley and fry in a pan with a little butter and oil. Combine with the rabbit and colour well, salt, add the washed and chopped tomatoes, cover and let it cook gently for an hour and a half. If necessary, add water or broth as it cooks. A quarter of an hour before it finishes cooking, add the olives. Finish the cooking and serve on hot plates
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Post by braided-rug on Aug 28, 2006 16:42:04 GMT 10
Coñejo Con Aceitunas ( Rabbit with black and green olives) Serves 6 Ingredients 3 kg rabbit* Salt Olive oil, for cooking 4 whole garlic cloves 4 Roma tomatoes, coarsely chopped 1 red onion, very finely chopped 1 leek, very finely chopped 1 stem fresh dill, finely chopped (also keep some for garnish) 2 stems fresh continental (flat leaf) parsley, finely chopped (also keep some for garnish) bay leaf 1 teaspoon dried oregano 2-3 cm piece jalapeno chilli, left whole 375 mL white wine 80 mL balsamic vinegar 100 g green olives 100 g black olives 1-2 potatoes per person Olive oil *The whiter the flesh of the rabbit, the more tender it is. Method Sprinkle rabbit with salt to keep flesh white. Then chop into 6 or 8 large portions, including the liver. Pan fry until brown in olive oil and garlic for approximately 5 minutes. Spread the chopped vegetables over the rabbit portions. Add the chopped herbs and stir through. Put the chunk of jalapeno chilli in the centre of the pan. (Be careful, the chilli is hot!) Pour over the wine and balsamic vinegar. Put on a high heat to reach a hard boil, then immediately reduce to a very low simmer for 35 minutes. Cover while simmering. Add olives in last 5 minutes, to give a subtle flavour. Steam potatoes in separate pot for 35 minutes. When cooked, mix with olive oil and parsley. Serve rabbit garnished with dill on a large platter with potatoes surrounding it. From: www.abc.net.au/secretrecipes/families/argent1.htm |
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