Italian rabbit stew
Cooking time:
1 hour 50 minutes
Active time:
20 minutes
Complexity:
Average
let the dish brew
For this dish, do not spare olive oil and wine, the meat is very tender, and the sauce is deliciously aromatic! It tastes best with fresh ciabatta, dipping it in sauce - try it!
5
Recipe "Rabbit stew in Italian"
Ingredients for 4 servings
legs of a rabbit or fifty
1 pack
dry white wine
200 ml
tomatoes
4-5 pcs.
rosemary
1 sprig
dry oregano
1 tsp
garlic
1 clove
olives "Arbekina"
100 g
vegetable broth
1 L
olive oil
freshly ground black pepper
Step 1/5
Cut the meat into small pieces.
Step 2/5
Peel the head of garlic from the top layer of husk and cut in half.
Step 3/5
Preheat the olive oil in a saucepan and fry the meat and garlic until golden, pour in the wine and let it evaporate completely.
Step 4/5
Turn down the heat and pour in the broth (you can replace it with water, but it tastes better with the broth), add fresh tomatoes (it is advisable to remove the skin from them, having previously poured boiling water), cut into cubes, or chopped tomatoes from a jar, put rosemary and oregano, simmer under the lid for about an hour, stirring occasionally.
Step 5/5
Add olives (without liquid), salt, pepper, simmer for about half an hour (until the meat is soft). It is advisable to let the finished dish brew for an hour or two so that the meat is saturated with the aromas of herbs.
Ingredients for 4 servings
legs of a rabbit or fifty
1 pack
dry white wine
200 ml
tomatoes
4-5 pcs.
rosemary
1 sprig
dry oregano
1 tsp
garlic
1 clove
olives "Arbekina"
100 g
vegetable broth
1 L
olive oil
freshly ground black pepper
Nutritional value per 100 g
Calories
133 kcal
Proteins
10 g
Fats
9 g
Carbohydrates
2 g
Saturated fat
2 g
Dietary fiber
1 g
Added sugar
0 g