(Rabbit in potacchio - Authentic Italian recipes from Marches)

zoom »

1 medium size rabbit
85 g (3 oz) bacon, in a piece
2 sprigs fresh rosemary
7 garlic cloves
200 ml (7 fl oz - 4/5 C) dry white wine
8 tablespoons extra virgin olive oil
White vinegar
Salt
Pepper, if you like

Time:
preparation: 20 minutes
cooking: 60 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Divide your rabbit into pieces. Dip them into white vinegar for some moments, pat dry with absorbent kitchen paper and put into a frying pan without any fat. Roast them for some moments on both sides over a medium heat and take away from the pan. Wash and dry the pan. Chop the bacon and 2 garlic cloves finely. Put the olive oil into the pan together with your chopped ingredients, rosemary and the remaining cloves of garlic, crushed. Add the rabbit pieces and roast 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 only if necessary. Serve the rabbit golden and hot.

Note

- We tasted this recipe in this way: we didn't fry the rabbit pieces in the olive oil; we added all the ingredients, wine included, together. So we avoided sautéing bacon with the other ingredients and the recipe is more digestible.