Roast rabbit with rosemary
Instructions
Externally the rabbit brush with oil, farcitelo with plenty of Rosemary, a knob of butter, the garlic and a pinch of salt.
Place them in a saucepan with oil and butter, sprinkle more Rosemary.
Adjust salt and pepper.
Cover and cook over low heat for an hour and a half.
Occasionally turn the rabbit and, if necessary, sprinkle with a few tablespoons of hot water.
When cooked cut it into pieces, place on serving dish and serve with potatoes cut into wedges and baked.
Accompanying wines: Barbera d'Asti "Superiore" DOC, Chianti Classico DOCG, Castel Del Monte Rosso DOC.
