Valeria Raciti cooking the sweet and sour rabbit recipe, The proof of the cook
From new recipes to The test cook today, 5 December 2019, the recipe of Valeria Raciti to make the sweet and sour rabbit, a second course is also perfect for the holidays coming up, a recipe on Sunday because the rabbit has to be put first in the marinade and left there all night, but in the fridge. A few steps but preparation is a bit long because there's quite a bit of a wait to marinate rabbit before putting it all to cook. More pans, a variety of flavors, and the result of the rabbit in a sweet-and-sour Valeria Raciti will be perfect. We follow in detail the ingredients and steps for making the sweet and sour rabbit with the recipe for The proof of the cook and then a good appetite to you all!
Ingredients rabbit La prova del cuoco: 1.2 Kg rabbit pieces, 30 g raisins, 30 g pine nuts, 12 black or green olives in brine, 2 carrots, 2 onions, 2 stalks of celery, 2 cloves of garlic, 2 bay leaves, 2 cc of sugar, 1 c honey, half a glass of red wine, half a glass of wine vinegar, cooked grape must, nutmeg, olive oil, salt, Marinade: 1 l red wine 5 juniper berries, 3 leaves of laurel, 1 bunch of herbs, half a glass of wine vinegar, black pepper, salt
Preparation for sweet and sour rabbit, The proof of the cook: in a bowl place the rabbit and cover with the red wine, a little vinegar and add the bunch of flavors made with sage, rosemary and laurel, join salt, black pepper and juniper berries. Cover the bowl with plastic wrap and let macerate overnight in the fridge.
In a pan, let's go with a little bit of olive oil with two cloves of garlic, add the rabbit, well drained, on a high flame and cook on all sides of the rabbit. In another pan, in the meantime, let's go in another pan, the vegetables, the onion, celery, and carrots, with a drizzle of olive oil. The rabbit is well browned and combine the cooked vegetables in part, we blur with the wine, on low heat, and combine raisins, soaked, pitted olives, a tablespoon of juice, nutmeg and salt. Cover and let cook for 40 minutes, join now to the offal, cook on a high flame and 15 minutes, you must dry a bit.
In part, we combine the sugar with the honey and the red wine vinegar, add the rabbit and let caramelize a few minutes on a high flame. Only at the end of cooking we combine the toasted pine nuts and serve.
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