INGREDIENTI PER 4 PERSONE:
1 coniglio di circa 1 kg (meglio poco più grande che più piccolo)
2 limoni
brodo vegetale
1 carota
1 costa di sedano
1 cipolla
1 spicchio di aglio
salvia rosmarino e alloro
olio sale e pepe in grani
Lavate il coniglio e tagliatelo a pezzi uguali fra di loro: per togliere il sentore di selvatico io lo metto una decina di minuti in un tegame senza niente altro, a fuoco bassissimo tenendo sempre il coperchio in modo da fare uscire tutta l'acqua!
Quando si sarà ben spurgato, cambio la padella e lo metto in un'altra pulita con 5 cucchiai circa di olio extravergine di oliva. Lasciate rosolare bene facendolo imbiondire su tutti i lati, poi irrorate con un paio di mestoli di brodo vegetale. Aggiungete la carota, il sedano e la cipolla tagliati a pezzetti molto piccoli e l'aglio schiacciato. Fate un mazzetto degli odori e immergetelo nel liquido di cottura aggiungendo anche una decina circa di grani di pepe nero. Coprite e lasciate cuocere circa 1 ora e mezza aggiungendo un pò di brodo quando occorre; solo alla fine aggiungere il succo di limone e lasciare sfumare bene in modo che il sughetto di cottura si addensi e che l'aroma di limone resti ben presente. Servite caldo.
Questa è una ricetta che preferisco in estate: la dolcezza della carne di coniglio si "rinfresca" con il sentore di limone, rendendo appetitoso questo piatto. Il contorno è quasi d'obbligo: una bella insalatona mista!!!
RABBIT WITH LEMON .....
Gave me a nice rabbit .... than free-range and in the country from us,growing in wooden hutches! From little girl spent her days giving them thegrass through the wire mesh door, fascinated by the movement of friendlyfurry noses!
INGREDIENTS FOR 4 PEOPLE:
A rabbit about 1 kg (preferably not much larger than smaller)
2 lemons
vegetable broth
1 carrot
1 celery stalk
1 onion
1 clove garlic
sage, rosemary and bay leaves
oil, salt and pepper
Wash the rabbit and cut into equal pieces to one another to remove thescent of wild I put about ten minutes in a pan with nothing else, a very low heat while keeping the lid in order to bring out all the water!
When it is well drained, return the pan and put it in another clean with about5 tablespoons of extra virgin olive oil. Let brown well on all sides making itbrown, then sprinkle with a few ladles of vegetable broth. Add carrot, celeryand onion chopped very small and the crushed garlic. Take a bunch ofsmells and dip it in the cooking liquid adding about a dozen black peppercorns. Cover and simmer about 1 ½ hours adding a little broth ifnecessary, until the end add the lemon juice and allow to blend well so thatthe sauce thickens the cooking and the aroma of lemon remains in mind.Serve hot.
This is a recipe that I prefer in summer: the sweetness of rabbit meat is refreshed with the scent of lemon, making this tasty dish. The outline is almost a must: a nice mixed salad!
Gave me a nice rabbit .... than free-range and in the country from us,growing in wooden hutches! From little girl spent her days giving them thegrass through the wire mesh door, fascinated by the movement of friendlyfurry noses!
INGREDIENTS FOR 4 PEOPLE:
A rabbit about 1 kg (preferably not much larger than smaller)
2 lemons
vegetable broth
1 carrot
1 celery stalk
1 onion
1 clove garlic
sage, rosemary and bay leaves
oil, salt and pepper
Wash the rabbit and cut into equal pieces to one another to remove thescent of wild I put about ten minutes in a pan with nothing else, a very low heat while keeping the lid in order to bring out all the water!
When it is well drained, return the pan and put it in another clean with about5 tablespoons of extra virgin olive oil. Let brown well on all sides making itbrown, then sprinkle with a few ladles of vegetable broth. Add carrot, celeryand onion chopped very small and the crushed garlic. Take a bunch ofsmells and dip it in the cooking liquid adding about a dozen black peppercorns. Cover and simmer about 1 ½ hours adding a little broth ifnecessary, until the end add the lemon juice and allow to blend well so thatthe sauce thickens the cooking and the aroma of lemon remains in mind.Serve hot.
This is a recipe that I prefer in summer: the sweetness of rabbit meat is refreshed with the scent of lemon, making this tasty dish. The outline is almost a must: a nice mixed salad!
