Sunday. A small town in southern Italy. A massive table, surrounded by the warmth of my Italian relatives. An inevitable occurrence: I learned yet another recipe. It was my cousin who taught me to make this outstanding rabbit dish, with its simple preparation. You'll see that even with a few ingredients, wonders can be created: four cloves of garlic minced, one cup of wine, two soup spoons of lemon juice, half a cup of olive oil, salt to taste, and of course... a noble rabbit, cleaned and cut into pieces. The important thing is to let the rabbit marinate for a day or so. Place it in a bowl and add all the ingredients except the olive oil. Then, cover it with aluminum foil and refrigerate. The next morning, drain the pieces well and store the wine sauce with its seasonings. In a pan, heat the olive oil and add the meat. Cook until the rabbit is golden brown and tender, gradually adding the wine sauce. Serve alongside braised kale, a perfect accompaniment that makes this dish even more stimulating.
Sunday. A small town in southern Italy. A massive table, surrounded by the warmth of my Italian relatives. An inevitable occurrence: I learned yet another recipe. It was my cousin who taught me to make this outstanding rabbit dish, with its simple preparation. You'll see that even with a few ingredients, wonders can be created: four cloves of garlic minced, one cup of wine, two soup spoons of lemon juice, half a cup of olive oil, salt to taste, and of course... a noble rabbit, cleaned and cut into pieces. The important thing is to let the rabbit marinate for a day or so. Place it in a bowl and add all the ingredients except the olive oil. Then, cover it with aluminum foil and refrigerate. The next morning, drain the pieces well and store the wine sauce with its seasonings. In a pan, heat the olive oil and add the meat. Cook until the rabbit is golden brown and tender, gradually adding the wine sauce. Serve alongside braised kale, a perfect accompaniment that makes this dish even more stimulating.
