Rabbit with vinegar is a typical dish of Italian cuisine, particularly from the Piedmont region. It is a dish with an intense and aromatic flavor, perfect for a special dinner or to celebrate an important occasion. The rabbit is marinated in white wine vinegar to make it more tender and flavored. It is then cooked with pitted green olives, capers, sage, rosemary, and garlic, for a mix of flavors that blend perfectly. Everything is combined with butter and olive oil to make it even tastier. A preparation that takes some time but will reward you with a truly delicious result.
In a pan, heat a knob of butter and three tablespoons of oil; add the chopped sage and rosemary, freshly ground pepper, and the crushed garlic
Let it season for a few minutes, stirring
Then brown the rabbit cut into pieces in the sauce
As soon as they have taken on color, sprinkle them with vinegar diluted with a little water
Adjust the salt, cover, and continue cooking over medium heat for about an hour
Ten minutes before removing from the heat, add the green olives and the desalted capers
Let the flavors blend and serve hot
Matching wines: Rossese Di Dolceacqua DOC Parrina Rosso DOC Etna Rosato DOC
Pan
Bowl
Knife
Cutting board
Italia, Piemonte
| Energy (kcal) | 112.11 |
| Carbohydrates (g) | 0.12 |
| of which Sugars (g) | 0.12 |
| Fat (g) | 4.3 |
| of which Saturates (g) | 1.49 |
| Protein (g) | 16.26 |
| Fiber (g) | 0.28 |
| Sale (g) | 0.1 |
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