ღ The coniglio in umido
Oliti rabbit on "wet" - or goulash - is an Italian traditional recipe, rabbit meat prepared in this way will surprise even the most demanding palates. Soft and juicy, in the husk of tomatoes and a unique fragrant Mediterranean herb. If desired, serve this phenomenal dish with polenta, rice, pilaf or potatoes.
Preparation steps
- Fine, rich in flavor, the stew is served as a “secondo piatto” rabbit meat is cooked, after about two hours of marinating in wine, rosemary and garlic.
- Chop the celery stalk, carrot and onion and sauté together in a little oil.
- Remove the meat from the marinade, dry with a towel.
- Heat the butter and oil in a pan and briefly fry the rabbit pieces, turning them on all sides.
- Add the meat to the stewed vegetables, cover with wine,
- so add fresh herbs laurel and rosemary,
- add the peeled tomatoes / chopped tomatoes.
- Stew covered for about 45 minutes, if necessary, cover with lukewarm water before the end, season with vegeta, salt, pepper to taste.
- Serve warm, with a side dish of polenta, potatoes, rice ... and lettuce.
Serving
recipe source http://www.cucchiaio.it/ricetta/coniglio-in-umido/