October 30, 2012, Posted by admin in Food, Food & Groceries, Meat & Poultry, Recipe, Secondi, Toscana
Rabbit with olives and dried tomatoes recipe
Coniglio con olive e pomodori secchi
Rabbit with olives and dried tomatoes is a Tuscan specialty and a nice way to prepare the game that is so popular right now. I don’t know whether it’s due to the season or the economic crisis, but it seems to me that every other customer at my Italian butcher orders rabbit these days. Our last pet rabbit died less than a year ago, so I’m still a bit squeamish and substitute rabbit with chicken, but even so this Tuscan recipe is well worth trying.
1 rabbit (or chicken) jointed into 8 pieces
500 ml white wine
100 g sundried tomatoes
100 g black olives
1 clove garlic
1 tbsp capers
Fresh rosemary, basil and oregano
Salt, pepper and olive oil
1 tbsp dried breadcrumbs
Fry the rabbit in olive oil with a sprig of rosemary.
Add wine and let the meat simmer for 20 minutes
Slice onion, garlic and dried tomatoes (if the tomatoes are very dry they should be blanched first) and add them to the dish along with anchovies, olives and chopped capers
Simmer for another 20 minutes and add more wine or water if necessary
Blend the dried breadcrumbs with oregano and basil and use the blend to thicken the sauce before serving.
More soul warming stewsanchovies • capers • Meat & Poultry • rabbit • tomatoes
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