Ingredients
- 600 g of rabbit meat in stew
- two peppers
- 300 g white wine
- 80 g white onion
- 4 perini tomatoes
- garlic
- lemon
- basil
- Origan
- fresh aromatic herbs
- chili pepper
- extra virgin olive oil
- salt
- pepper
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.
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