Marinated rabbit and stewed broccoli
Recipe taken from \"Il bello della Zona” by Daniela Morandi, Sperling & Kupfer Editori
| INGREDIENTS |
WOMAN |
MAN |
| Rabbit meat |
105 g |
140 g |
| Broccoli |
220 g |
290 g |
| Peeled tomatoes |
40 g |
50 g |
| Onions |
40 g |
50 g |
| Raisins |
10 g |
15 g |
| Extra virgin olive oil |
1 tbsp |
1.5 tbsp |
| White wine |
¼ glass |
½ glass |
| Balsamic vinegar |
¼ glass |
¼ glass |
| Vegetable stock |
as needed |
as needed |
| Rosemary, salt |
as needed |
as needed |
PREPARATION
- Cut the meat into small pieces and marinate it in wine, vinegar and rosemary for one day in the fridge.
- Take the meat out of the fridge and out of the marinade.
- Put a little oil in a pan, add the meat and sauté until it turns golden. Add some vegetable stock and a little salt. Put a lid on the pan and continue cooking over low heat for about 40 minutes.
- When the meat is tender remove it from the pan. Let the cooking sauce thicken then filter it and pour it over the meat.
- Cut the broccoli into florets. Cut the onion into thin slices. Heat some of the oil in a pan and cook the onion until it turns golden.
- Soften the raisins in water and dice the tomatoes. Add them to the pan.
- Cook for about 30 minutes. Add the broccoli and raise the heat to sauté. Season with salt and continue cooking over low heat. If necessary, add a little vegetable stock half-way through cooking.
- Serve the meat and vegetables together.
