Rabbit in Potacchio

Yield:
4 servings
Level:
Easy
Ingredients
  • 1 large rabbit, 3 to 4 pounds, cut into pieces
  • Flour
  • 6 tablespoons virgin olive oil plus 4 tablespoons
  • 4 shallots, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 3 tablespoons chopped fresh rosemary leaves
  • 2 dry hot chilies, whole
  • Juice of 1 lemon plus zest of 3 lemons
  • 1 pound can peeled tomatoes, drained and roughly chopped
  • 12 ounces dry white wine
Directions

Wash and dry the rabbit pieces and dredge in flour. Season with salt and pepper.

In a 14 inch frying pan, heat 6 tablespoons olive oil until just smoking. Cook the rabbit pieces until golden brown, 3 or 4 at a time, and remove to a plate. Drain old oil and add new with shallots, garlic, rosemary and chilies and cook until soft and translucent, about 8 to 10 minutes. Add lemon juice, zest, tomatoes and wine and bring to a boil. Add rabbit pieces and drippings and return to boil. Lower heat and simmer until rabbit is cooked through, about 15 to 20 minutes. Season with salt and pepper and serve.


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