Coniglio Alle Patate is a traditional Italian dish that combines the delicacy of rabbit meat with the softness of potatoes. This recipe involves coating the rabbit pieces with flour and browning them together with onion, smoked bacon, and herbs such as bay leaf, sage, and rosemary. The mixture is then deglazed with white wine and water and cooked until the rabbit is tender and the potatoes are soft and flavorful. A tasty and hearty dish, perfect to serve on special occasions or as comfort food.
Rabbit with Potatoes
Instructions
- Coat the rabbit pieces with flour.
- In a casserole dish, place the chopped onion, bay leaf, sage, rosemary, and finely chopped pancetta.
- Add the olive oil and heat everything.
- Add the rabbit, arrange it in a single layer, and brown it.
- Pour in 1/2 glass of white wine, let it evaporate, and add 1/2 glass of water.
- Cook for 10 minutes.
- Add the peeled and chopped potatoes, season with salt and pepper, and cook for about 30 minutes.
Notes
Add sliced black olives for an extra touch of flavor.
