- 600 g of rabbit meat in stew
- two peppers
- 300 g white wine
- 80 g white onion
- 4 perini tomatoes
- fresh aromatic herbs
- chili pepper
- extra virgin olive oil
For the rabbit cacciatore recipe, marinate the rabbit in the wine for 30 '. Peel the onion and cut it into slices. Peel the peppers and tomatoes with a potato peeler; remove the seeds and cut them into pieces. Heat 4 tablespoons of oil in a large pan and brown the onion, together with a peeled clove of garlic.
After 1 'add the peppers, add salt and cook for 3-4', then add the tomatoes. After 10 'add a chilli pepper into slices and cook the sauce for about another 20'. Drain the rabbit from the marinade, pat it with kitchen paper and brown it in another pan for 2-3 with 2-3 tablespoons of oil, salt, pepper.
Sprinkle the meat with the juice of a lemon, transfer it to the sauce pan and cook everything together for another 10-12 ', adding basil leaves and oregano. Serve with other fresh aromatic herbs to taste and grated lemon zest.
This recipe has already been read 232 times!