Rabbit in potacchio (Coniglio in potacchio)
Rabbit meat is delicious food and especially in Italy and southern Europe it is a delicacy.
The wonderfully mild and tasty meat is also low in calories and extremely nutritious.
Rabbit in "potacchio" is a dish typical of the culinary tradition of Marche. Rosemary, garlic and a good white wine give this dish a lovely taste. A dish that is usually made on Sundays.
It is Roberta, an Italian friend who comes from Marche, who gave me this recipe. We made this dish together amid conversations, laughter and childhood memories.
"Potacchio" indicates a method of cooking.
So the next time you're having a slightly elaborate Saturday dinner, why not choose rabbit? You will hardly regret it.
Diff: 1
Preparation: 40'
Cooking time: 1 hour
Wine: Verdicchio
Ingredients for 4-5 people:
- 1,2 kg rabbit, in pieces
- 3 cloves of garlic, crushed
- 2 sprigs rosemary
- 1 glass of white wine (Verdicchio)
- 1/2 red chili pepper, dried (optional)
- 1,5 dl apple cider vinegar (or white wine vinegar)
- 5 dl cold water
- 6 tbsp extra virgin olive oil
- salt and freshly ground black pepper
This is what you do:
Place the rabbit pieces in a mixture of apple cider vinegar and cold water for 30 minutes. Rinse and dry them well with kitchen paper.
Heat half the olive oil in a frying pan. (ø28 cm) Add the pieces of rabbit and brown them well on all sides (for approx. 10 minutes).
Reduce the heat and add the rosemary, chilli and the crushed garlic cloves and cook for a few minutes. Pour in the white wine and let it evaporate. Season with salt and pepper and add the rest of the olive oil.
Reduce the heat, put the lid on and let it simmer for approx. 45 minutes, or until the meat is tender. Turn the pieces of meat occasionally during cooking. Add a little hot water if it boils dry. The cooking time depends on the size and age of the animal.
Season with more salt and pepper if needed and serve hot.
This dish is perfect with fried potatoes.