Posted by admin on Aug - 17 - 2012 under Secondi
Ingredients
  • 1 rabbit (approximately 1,2 kg)
  • 300 g of crumb of fresh bread
  • 1-2 garlic cloves
  • 3 mint leaves
  • Parsley
  • 1 tablespoon of grated Pecorino
  • 1 teaspoon of sugar
  • 3 egg yolks
  • 1 big onion
  • 2 kg of peeled tomatoes
  • 175 ml of extra virgin olive oil
  • 1 glass of Aglianico wine
  • Salt and pepper to taste
Cuisine: Cooking time: - mins Serving: - people

Preparation

Stuffing: Chop the liver. Cut the crumb into small pieces. In a bowl mix them together and add the sugar and the finely chopped wild herbs. Season with salt and pepper. Add the egg yolks and mix well. Put the stuffing in the refrigerator for about 15 minutes. Clean, empty and rinse the rabbit. Pat it dry. Stuff the abdominal cavity and pull back the skin flats and sew them together. In a large saucepan, sauté the chopped onion until golden. Add the stuffed rabbit and brown on all sides. Season with salt and pepper. Pour over the wine and add the peeled, pureed tomatoes. Cook over medium heat, 2 hours approximately, basting with a few tablespoons of water, if necessary. Use this sauce to season different types of fresh home-made pasta.

Meal: Food type:

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