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Visita il Mugello, culla dei Medici, a due passi da Firenze e le bellezze toscane
 

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Coniglio alla cacciatora

Take a rabbit and chop it. Brown these pieces of meat in a pan with oil, salt and pepper and with finely chopped garlic, rosemary and sage. Then add half glass of dry white wine or the same amount of "vinsanto". After half time of cooking add peeled tomatoes of tomato sauce. Serve it very hot.

It is essential to have a very genuine rabbit, otherwise this course may offer unpleasant surprises.

Text Tebaldo Lorini
Translated by Gianna Toni

 
 
 
   
 
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