Stewed Rabbit, or Coniglio in Umido: Versilia, being a coastal plain, has lots of fish recipes. However, as is true for almost anywhere else in Italy, it's full of rabbit hutches -- they're easy to raise, prolific, and their meat is both lean and tasty.
Prep Time: 20 minutes
Cook Time: 60 minutes
Ingredients:
- An entire rabbit, cut up into pieces
- 2 cloves garlic
- An 8-inch (20 cm) sprig of rosemary
- Salt and pepper
- A cup of dry red wine
- 2/4 pound (300 g) tomatoes
- Black olives
Preparation:
To serve 4 you'll want an entire rabbit, cut up into pieces. Wash them well and pat them dry. Split two cloves of garlic and sauté them in 1/4 cup of olive oil with a spring of fresh rosemary; once the garlic has begun to brown add the meat; season to taste with salt and pepper, cover, and brown the meat over a medium flame, turning the pieces several times. Sprinkle a cup of dry red wine into the pot, and when it has evaporated somewhat, add about 3/4 pound of blanched, peeled, seeded and chopped tomatoes (you can use canned if you prefer, or tomato sauce) and 1/2 pound (200 g) canned black olives. Simmer, partially covered, for about 45 minutes. Before serving the rabbit, fish out and discard the garlic and the rosemary.
The wine? Red, from the colline Lucchesi.
The wine? Red, from the colline Lucchesi.
