About this Recipe
This preparation is typical of Marche cuisine
and is an easy way to cook stewed meat. It can be done with various types of meat, but if you choose the white one, as in this case, do not
add the tomato sauce, because it would cover
the flavors too much. The aromatic herbs and white wine give an aromatic touch to the dish, but if you want you can also add olives.
i consigli del vinaiolo
A Marche Bianco, a blend of Verdicchio and Sauvignon grapes. Verdicchio in which name derives from the characteristic color of its berries, is suitable for both steel and wood vinification and has the potential to produce wines of great longevity. In fact, however, most wineries are more oriented towards the production of immediately enjoyable wines. Both the grapes and the resulting wine have greenish reflections. From Verdicchio are obtained fresh wines, with a complex aromatic profile, and characterized by an unmistakable almond and savory finish that are enhanced by Sauvignon, suitable for summer dishes, fish, vegetables and white meats.
- 1kg of rabbit pieces
- a sprig of sage
- a few sprigs of rosemary
- 2-3 bay leaves
- 2 cloves of garlic (optional)
- 1 glass of white wine (like Verdicchio or other white wine from the Marche)
- extra virgin olive oil
- salt and pepper
Brown the pieces of rabbit over medium heat in a crock pot with 3 tablespoons of oil, garlic, sage, rosemary and bay leaf.
Turn the meat after a few minutes so that it can also brown on the other side, add salt and pepper and add the white wine.
Lower the heat, add a little water and continue cooking for about 35 minutes, covered, turning the pieces of rabbit occasionally.
In the last 5 minutes, remove the lid and let the
cooking sauce thicken slightly. Serve the rabbit hot accompanied by cooked or raw vegetables.
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