Basilicata Cultural Society
  • Link to Facebook
  • Link to Instagram
  • Link to Youtube
  • Home
  • About Us
    • History of the Basilicata Cultural Society
    • Board of Directors
    • Lucani Associations in Canada
    • Toronto/Matera Cultural Partnership
    • Discover Basilicata
  • News
  • Events
    • Calendar Notes
    • Calendar
  • Scholarships
    • Past Scholarship Recipients
  • Join Us
    • Membership Information
    • Membership Form
  • Contact Us
  • Recipes
    • Introduction
    • Antipasti
    • Primi
    • Secondi
    • Contorni
    • Dolci
  • Videos
    • Visita Istituzionale in Canada – Basilicata Cultural Society
    • Our Rustic Kitchen
    • Mini Basket 2023
    • Our YouTube Channel
  • Photo Galleries
  • Click to open the search input field Click to open the search input field Search
  • Menu Menu
Previous Previous Previous Next Next Next
123456789101112131415161718192021222324252627282930
Open image in lightbox: lagane_breadcrumbs_slide Open image in lightbox: lagane_breadcrumbs_slide
Open image in lightbox: cookies_slide Open image in lightbox: cookies_slide
Open image in lightbox: vealwithveggies_slide Open image in lightbox: vealwithveggies_slide
Open image in lightbox: Roast-Lamb-Whole_slide Open image in lightbox: Roast-Lamb-Whole_slide
Open image in lightbox: rabbit_slide Open image in lightbox: rabbit_slide
Open image in lightbox: lampascioni_slide Open image in lightbox: lampascioni_slide
Open image in lightbox: Doughnuts_slide Open image in lightbox: Doughnuts_slide
Open image in lightbox: pork_rind_pizza_crust_slide Open image in lightbox: pork_rind_pizza_crust_slide
Open image in lightbox: porkloin_slide Open image in lightbox: porkloin_slide
Open image in lightbox: rafanata_slide Open image in lightbox: rafanata_slide
Open image in lightbox: lagane_slide Open image in lightbox: lagane_slide
Open image in lightbox: crusch_slide Open image in lightbox: crusch_slide
Open image in lightbox: lambskewers_slide Open image in lightbox: lambskewers_slide
Open image in lightbox: orecchiette_slide Open image in lightbox: orecchiette_slide
Open image in lightbox: ossadimorti_slide Open image in lightbox: ossadimorti_slide
Open image in lightbox: pancotto_slide Open image in lightbox: pancotto_slide
Open image in lightbox: lambinnards_slide Open image in lightbox: lambinnards_slide
Open image in lightbox: lambcasserole_slide Open image in lightbox: lambcasserole_slide
Open image in lightbox: lamb-stew-orig_slide Open image in lightbox: lamb-stew-orig_slide
Open image in lightbox: foccacia_slide Open image in lightbox: foccacia_slide
Open image in lightbox: focaccia_tomato_slide Open image in lightbox: focaccia_tomato_slide
Open image in lightbox: Cutturiddu_slide Open image in lightbox: Cutturiddu_slide
Open image in lightbox: saltcod_slide Open image in lightbox: saltcod_slide
Open image in lightbox: Ciaudedda_slide Open image in lightbox: Ciaudedda_slide
Open image in lightbox: casoncelli_slide Open image in lightbox: casoncelli_slide
Open image in lightbox: cartellate_slide Open image in lightbox: cartellate_slide
Open image in lightbox: calzone_Slide Open image in lightbox: calzone_Slide
Open image in lightbox: bakedmushrooms_slide Open image in lightbox: bakedmushrooms_slide
Open image in lightbox: aquasale_slide Open image in lightbox: aquasale_slide
Open image in lightbox: apostles_fingers_slide Open image in lightbox: apostles_fingers_slide

Stuffed Rabbit Housewife Style

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

Preparation Instructions

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.

Recipe Menu

  • Introduction
  • Antipasti
  • Primi
  • Secondi
  • Contorni
  • Dolci
© Copyright - Basilicata Cultural Society of Canada
  • Link to Facebook
  • Link to Instagram
  • Link to Youtube
Link to: Snails with Mint Link to: Snails with Mint Snails with Mint Link to: Skewers of Lamb or Capretto Innards Link to: Skewers of Lamb or Capretto Innards Skewers of Lamb or Capretto Innards
Scroll to top Scroll to top Scroll to top