Rabbit In Potacchio
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Rabbit In Potacchio
  Rabbit  
Last updated 6/12/2012 12:59:28 AM. Recipe ID 22445. Report a problem with this recipe.
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      Title: Rabbit in potacchio
 Categories: Molto
      Yield: 4 Servings
 
      1 lg Rabbit, 3 to 4 pounds, cut
           Into pieces
           Flour
      6 tb Virgin olive oil plus 4
           Tablespoons
      4    Shallots, thinly sliced
      3    Cloves garlic, thinly
           Sliced
      3 tb Chopped fresh rosemary
           Leaves
      2    Dry hot chilies, whole
           Juice of 1 lemon plus zest
           3 lemons
      1 lb Can peeled tomatoes, drained
           And roughly chopped
     12 oz Dry white wine
 
  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
  
  




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Recipe ID 22445 (Apr 03, 2005)

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