Coniglio Alla Barese (Rabbit Bari Style)
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Coniglio Alla Barese (Rabbit Bari Style)
Last updated 6/12/2012 1:17:34 AM. Recipe ID 48015. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Coniglio alla barese (rabbit bari style)
 Categories: None
      Yield: 1 Servings
      1    Rabbit (approx. 4 lb)
      3 oz Raisins
           A few sprays of olive oil
           -Pam (original recipe
           -specified an incredible
           -amount of olive oil, not
           -needed at all)
      2 tb Sugar
      1 tb White flour
    1/2 c  White wine vinegar
           Salt, pepper
      1 tb Fresh thyme, chopped
      2    Bayleaves
      1    Sprig of fresh rosemary
      1 c  Fatless meat bouillon
      3 oz Pine nuts
  Here is what we had last night. We loved it, and it was very simple.
  I know that rabbit is not usual in the US, which is a pity because it
  is delicious, and very lean, but I guess you can substitute skinless
  chicken for it. This recipe comes from the book "Italy the beautiful
  cookbook" by Lorenza de Medici (which, incidentally, I have in
  French, so I hope I do not make any translation mistake!!!).
  Soak the raisins in lukewarm water. Cut the rabbit in pieces. Heat a
  large nonstick pot, spray with olive oil Pam. Add the rabbit, turn
  the pieces until golden on all sides. Add sugar, flour, vinegar,
  salt, pepper. Simmer until all liquid has evaporated. Add thyme,
  bayleaves and rosemary. Add the bouillon and drained raisins. Cover,
  simmer for 40 minutes. Take the rosemary out, add pine nuts and serve
  Serves 6.
  Note 1: As I wanted to prepare it in advance, I only cooked it for 20
  minutes, then took it off the fire. 25 minutes before dinner, I put
  it back on the fire and simmered for the rest of the time. It went
  perfectly. Note 2: I do not have any nutrition program, but I'm sure
  it meets the guidelines. If you want to make it even leaner, decrease
  the amount of pine nuts (or do not use any, but it would be a pity

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 48015 (Apr 03, 2005)

[an error occurred while processing this directive]