Rabbit in potacchio

4 servings

Ingredients

Quantity Ingredient
1 large Rabbit, 3 to 4 pounds, cut
Into pieces
Flour
6 tablespoons Virgin olive oil plus 4
Tablespoons
4 Shallots, thinly sliced
3 Cloves garlic, thinly
Sliced
3 tablespoons Chopped fresh rosemary
Leaves
2 Dry hot chilies, whole
Juice of 1 lemon plus zest
3 lemons
1 pounds Can peeled tomatoes, drained
And roughly chopped
12 ounces Dry white wine

Directions

Wash and dry the rabbit pieces and dredge in flour. Season with salt and pepper.

In a 14inch frying pan, heat 6 tablespoons olive oil until just smoking. Cook the rabbit pieces until golden brown, 3 or 4 at a time, and remove to a plate. Drain old oil and add new with shallots, garlic, rosemary and chilies and cook until soft and translucent, about 8 to 10 minutes. Add lemon juice, zest, tomatoes and wine and bring to a boil. Add rabbit pieces and drippings and return to boil.

Lower heat and simmer until rabbit is cooked through, about 15 to 20 minutes. Season with salt and pepper and serve.

Yield: 4 servings

MOLTO MARIO SHOW #MB5709

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