coniglio in sugo
rabbit with white wine and potatoes
2 whole rabbits (about 1 pound each)
1 pound potatoes
1 pound tomatoes
1 large onion
2 bay leaves
1 dozen basil leaves
1 teaspoon crushed red chili pepper
1/2 cup dry white wine
1/4 cup extra virgin olive oil
salt to taste
Rinse the rabbit under cold water, pat dry and cut into sections.
Blanche the tomatoes in boiling water, let cool in a colander, then peel
the skins and pass through a food mill. Peel the potatoes and cut into
small cubes. Chop the onion.
Heat the olive oil in a large iron skillet or sauté pan over moderate
flame and fry the rabbit sections with the bay leaves. Fry until each side
is golden brown, remove the bay leaves, then add the white wine and
Evaporate the liquid almost completely, then add the chopped onions
and cook until they are translucent. Add the potatoes, tomatoes and
chili pepper. Salt to taste. Turn down the burner to low, cover and
slowly simmer, stirring and turning the meat every so often.
Meanwhile, tear the basil leaves, and when the potatoes are tender,
stir in half of the basil leaves. Place the rabbit on a serving platter,
spoon the sauce over it and garnish with the remaining basil leaves.
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