Catalan rabbit

RABBIT with SNAILS 09423 4 PERSONS INGREDIENTS 1 medium rabbit, 2 dl of oil, 50 g of flour, 1 large onion, 1 bunch of herbs (Bay leaf, thyme, oregano) orange peel, a bit of cinnamon, 4 ripe tomatoes, 1 dl of dry wine, 1 cup of grappa, 2 dl of broth, 500 g of snails, 12 peeled and roasted almonds, 1 clove of garlic, a sachet of Saffron, 1 tablespoon of chopped parsley, salt, pepper, pine nuts, 2 18 biscuits.

PREPARATION TIME.

30 minutes cooking time.

40 minutes DIFFICULTY: ++ clean the rabbit and cut it into pieces, keeping aside the liver; insaporitelo with salt and pepper then flour it.

Put the oil in a saucepan and when it is hot place the rabbit and dorarlo enough to fry, add the chopped onion and sprig of herbs.

When the onion is golden incorporated peeled tomatoes and Seedless and cut into small pieces.

Cook a little then pour the wine and grappa, let reduce slightly the liquid then add the broth so that the rabbit pieces are well covered.

With and simmer, over low heat, for 20 minutes.

Meanwhile pounded in a mortar the almonds, pine nuts, cookies, garlic and saffron, just enough to get a fine paste then add the fried liver and pounded again.

After diluted the pasta with a little broth and put it in the saucepan of rabbit with snails, previously boiled and drained, Ground with salt and pepper and finish cooking over low heat until the rabbit is tender.

Retire a bunch of herbs and sprinkled with parsley: you can serve in the casserole.