Piccante
From Italian cooking (1900).
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A historical recipe
Italian cooking, by Dorothy Daly (1900).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 5 ingredients
- 4 ounces of butter
- a pound of fresh mushrooms
- a pinch of nutmeg
- a wineglassful of red wine
- two tablespoons of capers
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
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- Rabbit in piquant sauce Prepare the rabbit by skinning, cleaning, cutting into pieces, washing and wiping dry with a cloth.
- Place in a stewpan with 4 ounces of butter, after having floured it lightly;
- allow to brown for about quarter of an hour, then add a couple of sticks of celery cut in thin slices, a heaped teaspoonful of chopped fresh parsley, a medium sized onion chopped finely, a medium sized carrot cut in thin slices, quarter of a pound of fresh mushrooms, three cloves, salt to taste and a pinch of nutmeg.
- Add a wineglassful of red wine and an equal quantity of hot stock, cover the stewpan and allow to cook for an hour or until the rabbit is tender.
- Remove the rabbit and keep warm;
- pour the broth through a food mill into another stewpan, add to it two anchovies cut in pieces and two tablespoons of capers, heat together for a few minutes, return the rabbit to the broth and allow to cook together for a few minutes longer;
- serve on a heated dish surrounded by snippets of toast.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board