Coniglio in potacchio
Rabbit in potacchio
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- 1 1000g (2.2 pounds) raw rabbit, cut into pieces
- 80g (2.8 ounces) bacon, in a piece
- 2 sprigs fresh rosemary
- 7 garlic cloves
- 200ml (6 3/4 fluid ounces - 1/2 plus 1/3 cup) dry white wine
- 2 tablespoons plus 1 teaspoon extra virgin olive oil
- White vinegar
- Salt
- Pepper, if you like
- Time:
preparation: 20 minutes
cooking: 60 minutes
total: 80 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 350 (kCal) 18 % GDA (*) - 1463 (kJ)
Protein: 39.6 (g) 80 % GDA
Total fat: 20.8 (g) 30 % GDA
Total carbohydrate: 1.1 (g) 1 % GDA
Sugars: 1.1 (g) 2 % GDA
Dip the rabbit pieces into white vinegar for some moments.
Pat dry with absorbent kitchen paper.
Put the rabbit pieces into a frying pan without any fat.
Roast them for some moments on both sides over a medium heat.
Remove from the pan and put apart.
Chop the bacon and 2 garlic cloves finely.
Put the olive oil into a pan together with your chopped ingredients, rosemary and the remaining cloves of garlic, crushed.
Add the rabbit pieces and fry them on both sides over medium heat for some minutes.
Pour in the wine, season to taste with salt and pepper, low the flame to the minimum and continue cooking half-covered until the meat is tender.
Add some hot water or vegetable broth only if necessary.
Serve the rabbit golden and hot.
Note
- - This is a recipe for garlic lovers.
- - If you don't like garlic substitute it with 2 tablespoons fresh or dried chives to add just before switching off the gas.
What's the right wine ?
Our suggestion is: Rosso Piceno (red wine from Marches) or Verdicchio dei Castelli di Iesi (white wine from Marches).
The author Loretta Sebastiani lives in Italy (IT)
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