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Coniglio alla Sammarinese
A flavorful rabbit stew, 'Coniglio alla Sammarinese' is a rustic dish that showcases the local ingredients and culinary traditions of San Marino. It features tender rabbit braised with herbs, vegetables, and often a touch of white wine.
đ§ Ingredienser
- 1.2 kg Rabbit(cut into pieces)
- 4 tbsp Olive oil
- 1 large Onion(finely chopped)
- 2 medium Carrots(chopped)
- 2 medium Celery stalks(chopped)
- 3 cloves Garlic cloves(minced)
- 200 ml White wine
- 500 ml Chicken or vegetable broth
- 2 sprigs Rosemary sprigs
- 2 sprigs Thyme sprigs
- 1 leaf Bay leaf
- to taste Salt
- to taste Black pepper(freshly ground)
- 2 tbsp Fresh parsley(chopped, for garnish)
đšâđł Instruktioner
- 1
Pat the rabbit pieces dry with paper towels and season generously with salt and pepper.
đĄ Proffstips: Drying the rabbit ensures a better sear. - 2
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the rabbit pieces on all sides until golden. Remove the rabbit from the pot and set aside.
đĄ Proffstips: Work in batches if necessary to avoid overcrowding the pot. - 3
Add the chopped onion, carrots, and celery to the same pot. Sauté until softened, about 5-7 minutes.
đĄ Proffstips: Scrape up any browned bits from the bottom of the pot. - 4
Add the minced garlic and cook for another minute until fragrant.
- 5
Pour in the white wine and deglaze the pot, scraping up any remaining browned bits. Let the wine simmer and reduce by half.
- 6
Return the rabbit pieces to the pot. Add the broth, rosemary sprigs, thyme sprigs, and bay leaf. Bring to a simmer, then reduce the heat to low, cover, and cook for 1 hour to 1 hour 15 minutes, or until the rabbit is very tender.
đĄ Proffstips: The rabbit should be easily pierced with a fork. - 7
Remove the herb sprigs and bay leaf. Season with salt and pepper to taste. If the sauce is too thin, you can simmer it uncovered for a few more minutes to thicken.
đĄ Proffstips: Taste and adjust seasoning before serving. - 8
Serve hot, garnished with fresh chopped parsley. This dish is excellent served with crusty bread or polenta.
đĄ Proffstips
- âFor a richer flavor, you can marinate the rabbit in white wine with herbs and garlic overnight before cooking.
- âIf you prefer a thicker sauce, you can mix a tablespoon of flour with a little water and stir it into the simmering stew.
- âEnsure the rabbit is cooked through and tender; it should easily fall off the bone.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a handful of olives or capers in the last 15 minutes of cooking for a briny kick.
- A touch of tomato paste can be added with the vegetables for a deeper color and flavor.