1 rabbit cut into pieces - 1.2 kg
1/4 cup all-purpose flour - 38 g
4 tablespoons (sopa) of butter or margarine - 60 g
2 tablespoons (sopa) of olive oil - 30 ml
Salt and black pepper to taste
6 fillets of anchovies - 40 g
2 tablespoons (sopa) of chopped parsley - 14 g
4 cloves of garlic well chopped - 8 g
2 cups of tomato puree - 480 g
1/2 cup of white wine - 120 ml
4 to 5 tablespoons (sopa) of grated Parmesan cheese - 35 g
1 rabbit cut into pieces - 1.2 kg
1/4 cup all-purpose flour - 38 g
4 tablespoons (sopa) of butter or margarine - 60 g
2 tablespoons (sopa) of olive oil - 30 ml
Salt and black pepper to taste
6 fillets of anchovies - 40 g
2 tablespoons (sopa) of chopped parsley - 14 g
4 cloves of garlic well chopped - 8 g
2 cups of tomato puree - 480 g
1/2 cup of white wine - 120 ml
4 to 5 tablespoons (sopa) of grated Parmesan cheese - 35 g
Dredge the rabbit pieces in flour, dust with butter and olive oil
Season with salt and black pepper
Add well-chopped anchovies, parsley, garlic, tomato puree, and white wine
Cook in a covered pot for about 1 hour, until the rabbit is tender
If it becomes too dry, add hot water
Before serving, add grated Parmesan cheese
Serve with rice or macaroni
Serves 3 to 4 portions.
