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- Rabbit in Wine with Potatoes
- (Coniglio
in Sugo)
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Ingredients:
2 whole rabbits (about 1 lb each)
1 lb potatoes
1 lb tomatoes
1 large onion
2 bay leaves
1 dozen basil leaves
1 teaspoon crushed red chili pepper
1/2 cup dry white wine
1/4 cup extra virgin olive oil
Salt to taste
Directions:
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- Rinse the rabbit under cold water, pat dry and cut into sections.
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- Blanche the tomatoes in boiling water, let cool in a colander, then peel the skins and pass through a food mill.
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- Peel the potatoes and cut into small cubes.
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- Chop the onion.
Heat the olive oil in a large iron skillet or sauté pan over moderate flame and fry the rabbit sections with the bay leaves.
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- Fry until each side is golden brown, remove the bay leaves, then add the white wine and lemon juice.
Evaporate the liquid almost completely, then add the chopped onions and cook until they are translucent.
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- Add the potatoes, tomatoes and chili pepper. Salt to taste.
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- Turn down the burner to low, cover and slowly simmer, stirring and turning the meat every so often.
Meanwhile, tear the basil leaves, and when the potatoes are tender, stir in half of the basil leaves.
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- Place the rabbit on a serving platter, spoon the sauce over it and garnish with the remaining basil leaves.
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