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Alessi cuisine
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Rabbit with olives and pine nuts "alla
Mugellana"(Coniglio olive e pinoli alla mugellana)
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- The back and legs of a rabbit, about 1 kilo in weight
- 4 cloves of garlic and a bunch of parsley chopped together
- 100 grams of black roast olives
- 30 grams of shelled pine nuts
- 4-5 spoons olive oil
- 1 stock cube salt and pepper
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Cut the rabbit into large pieces (16-18) and put them directly
into an oiled oven pan season with salt and pepper spread over with the
garlic and parley and crumble over the stock cube, arrange over the top
the olives and pine nuts then cover flush with cold water. Put in the oven
at not too high a heat 160° and cook for about 40 minutes, until most
of the water is reduced and the meat remains a nice nut colour, and in the
bottom of the pan there is a thickish sauce in which float the olives and
pine nuts. Serve alone very hot. |
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