Coniglio in umido con peperoni
Rabbit stew with bell peppers
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- 1 1000g (2.2 pounds) rabbit, cut into little portions
- 400g (14.1 ounces) red sweet peppers
- 400g (14.1 ounces) yellow sweet peppers
- 100g (3 1/2 ounces) little young onions
- 2 tablespoons fresh chives, chopped
- 1 teaspoon dried marjoram
- 1 dried bay leaf
- 2 tablespoons fresh parsley, finely chopped
- 400g (14.1 ounces) puréed tomatoes
- 1 tablespoon tomato paste
- 1 glass of white wine
- 2 tablespoons plus 1 teaspoon extra virgin olive oil
- Salt
- Time:
preparation: 20 minutes
cooking: 60 minutes
total: 80 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 344 (kCal) 18 % GDA (*) - 1441 (kJ)
Protein: 38.7 (g) 78 % GDA
Total fat: 15.9 (g) 23 % GDA
Total carbohydrate: 12.7 (g) 5 % GDA
Sugars: 12.6 (g) 14 % GDA
Wash the rabbit portions under cold running water and pat dry with absorbent kitchen paper.
Chop the onion finely.
Clean, wash and cut into strips the sweet peppers.
Put the olive oil, bay leaf, onion and rabbit in a large pan and fry on medium heat, stirring frequently.
Add the wine and let it evaporate partially, stirring now and then.
Add the pureed tomatoes, tomato paste, marjoram and sweet peppers. Stir.
Add a ladle of boiling water or vegetable broth if preferred.
Season to taste with salt and cook over a gentle flame, half-covered
until meat and sweet peppers are tender.
Add other water ot broth only if necessary.
Just before switching off the gas add the parsley and chives.
You can prepare rabbit stew some hours ahead before serving.
What's the right wine ?
Our suggestion is red wine, young and fruity such as Schiava (Alto Adige DOC)
The author Loretta Sebastiani lives in Italy (IT)
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