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00Ingredients
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Olive oil
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1 young rabbit (or substitute half a chicken)2 medium onions, peeled, chopped½ cup chopped mint
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2 medium carrots, peeled, and chopped2 tablespoons minced rosemary
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2 peperoncinos, seeds and stems removed, minced or substitute serrano chiles
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2 cups white wine
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1 cup tomato sauce, and more if necessary
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Cooked pasta of choice
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Parmesan cheese
Instructions
Coat a roasting pan with olive oil. Add the rabbit and all the other ingredients except the tomato sauce and the pasta. Make sure that the rabbit is covered by the liquid, adding more wine if necessary.. Roast at 275 degrees F. for 30 minutes, until browned. Add the tomato sauce and continue cooking for 1 hour. Remove the meat from the bones, return to the sauce, and heat the mixture in a pan. Serve over the pasta with lots of hand-torn peasant bread.
| Servings |
| 3 to 4 |
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This dish sounds like a belligerent and problematic pet but, in actual fact, it’s a traditional, delicious and spicy Italian dish from the Umbrian country-side.
Ingredients
InstructionsCoat a roasting pan with olive oil. Add the rabbit and all the other ingredients except the tomato sauce and the pasta. Make sure that the rabbit is covered by the liquid, adding more wine if necessary.. Roast at 275 degrees F. for 30 minutes, until browned. Add the tomato sauce and continue cooking for 1 hour. Remove the meat from the bones, return to the sauce, and heat the mixture in a pan. Serve over the pasta with lots of hand-torn peasant bread.
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