Mrs. Paletta’s Angry Rabbit

Dave DeWitt Leave a Comment

Share on Facebook0Tweet about this on TwitterShare on Google+0Email this to someone
Share on Facebook0Tweet about this on TwitterShare on Google+0Email this to someone
Mrs. Paletta's Angry Rabbit
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This dish sounds like a belligerent and problematic pet but, in actual fact, it’s a traditional, delicious and spicy Italian dish from the Umbrian country-side.

Ingredients


  • Olive oil

  • 1 young rabbit (or substitute half a chicken)2 medium onions, peeled, chopped½ cup chopped mint

  • 2 medium carrots, peeled, and chopped2 tablespoons minced rosemary

  • 2 peperoncinos, seeds and stems removed, minced or substitute serrano chiles

  • 2 cups white wine

  • 1 cup tomato sauce, and more if necessary

  • Cooked pasta of choice

  • Parmesan cheese



Instructions


Coat a roasting pan with olive oil. Add the rabbit and all the other ingredients except the tomato sauce and the pasta. Make sure that the rabbit is covered by the liquid, adding more wine if necessary.. Roast at 275 degrees F. for 30 minutes, until browned. Add the tomato sauce and continue cooking for 1 hour. Remove the meat from the bones, return to the sauce, and heat the mixture in a pan. Serve over the pasta with lots of hand-torn peasant bread.
Servings
3 to 4
Share this Recipe
 

Related posts: