Stewed rabbit with peas, artichokes and basil
Instructions
Cut the animal into pieces, wash it and leave it to soak in cold water acidulated with vinegar to 1/2 hour.
Chop celery, garlic and scallions, place the mixture in a casserole with Diced Bacon, olive oil and sauté a few minutes.
Add the peas and artichokes (previously cleaned and cut into slices).
Mixes and, after a few minutes, add the rabbit.
Leaves Brown a little, Hall, bath with wine and peppers.
When evaporated add peeled crushed with a fork.
Complete cooking at moderate heat and add hot broth.
When cooked, add the coarsely chopped Basil and serve subitissimo! It already has a full plate, but marries fine even with the fries steamed novels.
Ingredients and dosing for 4 persons
- 1 1000 g bunny
- 6 tablespoons of olive oil
- 50 g of bacon
- 300 g of already shelled peas
- 5 artichokes
- 1 sprig of basil
- Dry white wine
- 5 peeled tomatoes
- 1/2 cup of white wine vinegar
- Nut soup
- 1 clove of garlic
- 1 shallot
- 1 rib celery (optional)
- Salt
- Pepper