Stewed Rabbit "In Umido"
Ingredients for 6 people
  • 1 rabbit, cut into pieces
  • 300 g tomatoes, peeled, diced
  • extra virgin olive oi
  • 250 g bacon, unsliced
  • 2 onions, sliced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 250 ml dry white wine
  • 4 cloves garlic
  • salt and pepper
  • chestnuts, chopped
  • bay leaf
  • 10 sage leaves
  • 250 ml chicken broth.
In a large saucepan, sauter the rabbit pieces in the olive oil. Remove from the pan and set aside.

Chop the bacon, garlic and sage. Add to the saucepan and cook for a few minutes. Return the rabbit to the saucepan. Season with salt and pepper. Add the white wine and let evaporate. Add the chicken broth and the chestnut pieces.

Cover and place in a pre-heated oven at 220°C, for 1 hour.

Serve in deep bowls, with fried sage leaves.

-Olio Extra Vergine di Oliva ‘Garda’ (La Ligurie)

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