Rabbit à la Gianni’s style
Second courses
Aged
6 people
Gina Manna - Genova
2 hours of marination + 60 minutes
Ingredients:
2 young rabbits, about 1,5 kg each
A glass of aged Grappa
Half glass of white wine vinegar
2 tablespoon sugar
50 g butter
4 small onions
A few sprigs of rosemary
Salt q.s.
Pepper q.s.
A glass of aged Grappa
Half glass of white wine vinegar
2 tablespoon sugar
50 g butter
4 small onions
A few sprigs of rosemary
Salt q.s.
Pepper q.s.
Preparation:
Clean rabbits and cut them into pieces.
Place them in salted water for a couple of hours.
In the meantime, sauté the onions in butter until they turn golden.
Pour the sautéd onions into a pan, add the rabbits in pieces and brown for about ten minutes.
Add vinegar and Grappa, and cover the pan, cooking over low heat for about an half an hour.
At this point, add the rosemary, the sugar dissolved in half a glass of water, and the rosemary and leave for another ten minutes on the heat always stirring carefully. Serve covering with its sauce.
Place them in salted water for a couple of hours.
In the meantime, sauté the onions in butter until they turn golden.
Pour the sautéd onions into a pan, add the rabbits in pieces and brown for about ten minutes.
Add vinegar and Grappa, and cover the pan, cooking over low heat for about an half an hour.
At this point, add the rosemary, the sugar dissolved in half a glass of water, and the rosemary and leave for another ten minutes on the heat always stirring carefully. Serve covering with its sauce.
