Rabbit in vinegar is a typical dish of Italian cuisine, particularly from the Piedmont region. It is a dish with an intense and aromatic flavor, perfect for a special dinner or to celebrate an important occasion. The rabbit is marinated in white wine vinegar to make it more tender and flavored. It is then cooked with pitted green olives, capers, sage, rosemary and garlic, for a mix of flavors that blend perfectly. Everything is combined with butter and olive oil to make it even more tasty. A preparation that takes a bit of time but will reward you with a truly delicious result.
In a pan heat a knob of butter and three tablespoons of oil, add chopped sage and rosemary, freshly ground pepper and crushed garlic
Let it flavor for a few minutes, stirring
Then brown the rabbit cut into pieces in the mixture
As soon as they have taken color, sprinkle them with vinegar diluted with a little water
Adjust the salt, cover and continue cooking over moderate heat for about one hour
Ten minutes before removing from the heat, add the green olives and desalted capers
Let the flavors meld and serve hot
Accompanying wines: Rossese Di Dolceacqua DOC, Parrina Rosso DOC, Etna Rosato DOC
Pan
Bowl
Knife
Cutting board
Italia, Piemonte
| Energy (kcal) | 127.13 |
| Carbohydrates (g) | 0.12 |
| of which Sugars (g) | 0.12 |
| Fat (g) | 6.13 |
| of which Saturates (g) | 1.73 |
| Protein (g) | 15.95 |
| Fiber (g) | 0.27 |
| Sale (g) | 0.1 |
