Rabbit in white wine is a tasty traditional Italian dish. This recipe involves slow and gentle cooking of the rabbit in an aromatic sauce made with dry white wine, shallots, desalted capers, garlic, and thyme. The result is tender and flavorful meat, perfect to accompany with a side of seasonal vegetables.
In a pan, heat three tablespoons of oil, flavor with the garlic clove and thyme for a few minutes, then remove them
Add the rabbit cut into pieces and brown them well
Sprinkle with wine and let it evaporate
Add salt
Pour half a glass of hot water, cover, and cook for fifteen minutes
In another pan, heat the remaining oil and gently sauté the finely chopped shallots
Add salt when they become transparent and transfer them with their juice into the rabbit pan, add the capers, mix, adjust salt and pepper, cover, and cook for about half an hour on low heat
Transfer to a serving dish and serve
Large pan
Wooden spoon
Kitchen knife
Italia
| Energy (kcal) | 127.11 |
| Carbohydrates (g) | 0.49 |
| of which Sugars (g) | 0.49 |
| Fat (g) | 6.63 |
| of which Saturates (g) | 1.73 |
| Protein (g) | 14.66 |
| Fiber (g) | 0.22 |
| Sale (g) | 0.06 |
