Rabbit with Tomato and Parsley Sauce

Name: Rabbit with Tomato and Parsley Sauce
Yield: 4
Ingredients: 2 cups of tomato puree; 1/2 cup of dry white wine; 1/4 cup of wheat flour; 4 tablespoons of butter; 4 tablespoons of grated Parmesan cheese; 2 tablespoons of chopped parsley; 2 tablespoons of oil; 6 anchovy fillets (40g); 4 cloves of garlic, minced; 1 rabbit cut into pieces (1.2kg); Salt and black pepper to taste

1
2 cups of tomato puree
2
1/2 cup of dry white wine
3
1/4 cup of wheat flour
4
4 tablespoons of butter
5
4 tablespoons of grated Parmesan cheese
6
2 tablespoons of chopped parsley
7
2 tablespoons of oil
8
6 anchovy fillets (40g)
9
4 cloves of garlic, minced
10
1 rabbit cut into pieces (1.2kg)
11
Salt and black pepper to taste

Ingredients

1
2 cups of tomato puree
2
1/2 cup of dry white wine
3
1/4 cup of wheat flour
4
4 tablespoons of butter
5
4 tablespoons of grated Parmesan cheese
6
2 tablespoons of chopped parsley
7
2 tablespoons of oil
8
6 anchovy fillets (40g)
9
4 cloves of garlic, minced
10
1 rabbit cut into pieces (1.2kg)
11
Salt and black pepper to taste

Directions

1
Coat the rabbit pieces in wheat flour, making sure they are well coated.In a pan, heat the butter and oil over high heat and sauté the rabbit until it is nicely browned
2
Season with salt and black pepper
3
Add the anchovy fillets, parsley, garlic, tomato puree, and white wine
4
Mix well
5
Cover the pan and cook, stirring occasionally and adding hot water if the sauce becomes too thick, for 1 hour or until the rabbit is tender
6
Add the Parmesan cheese, mix well, and remove from heat
7
Transfer to a serving dish and serve immediately.