Coniglio Alla Cassia
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 18 ingredients
- Salt (optional)
- 1 lg Ripe tomato or
- 1/2 c Canned peeled plum tomatoes
- 3 T Olive oil
- 6 T Dry red wine
- 2 Bay leaves -- crumbled
- Chop
- -JUDI M. PHELPS (G.PHELPS1)
- Pasta
- -chopped
- 2 Garlic cloves -- mashed
- 1/4 ts Black pepper
- 1/3 lb Onions -- peeled and diced
- Cut
- 3/4 c -- hot water
- 2 T Butter -- melted
- 2 oz Salt pork -- diced
- 3 lb Rabbit with liver
Contains
GlutenEggsMilkSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
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- Cut the rabbit into 6 pieces. Wash and dry the rabbit well. Chop the liver into very small pieces. Combine olive oil, butter and salt pork in a saucepan; heat. Add onions and cook, to medium brown. Add rabit pieces and brown for 10 minutes. Add garlic, bay leaves, black pepper, and chopped liver. Stir and cook for 10 minutes. Add wine, stir, cover and cook for 5 minutes. Uncover. Add the tomato and the hot water, stir, and cook slowly for about 1 hour. Test for doneness, do not overcook. Carefully taste for salt (optional) and if needed add just a little at this point. When rabbit is cooked, cover and keep warm until serving time. This dish goes well with any pasta. Spoon the sauce over both rabbit and pasta.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Vegetable peeler
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Wooden spoon