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Ingredientes
- 1 x rabbit - (abt 2 1/2 lbs) cut into 8 pcs Salt to taste Freshly-grnd black pepper to taste
- 6 Tbsp. extra-virgin extra virgin olive oil
- 1 lrg red onion thinly sliced
- 1 lb white-skinned potatoes peeled, and cut into 1" cubes
- 3 x bell peppers sliced
- 2 lrg tomatoes minced
- 1 1/4 c. sliced pitted brine-cured Sicilian green olives
- 2 x celery stalks thinly sliced
- 1/3 c. liquid removed capers
- 3 lrg garlic cloves minced
- 3 x fresh thyme sprigs
- 1/4 c. apple cider vinegar
- 1/4 c. water or possibly more if needed Fresh Italian parsley sprigs
Direcciones
- Rinse rabbit and pat dry; sprinkle with salt and pepper. Heat 4 Tbsp. oil in heavy large pot over medium-high heat. Working in batches, add in rabbit to pot and brown, turning often, about 8 min per batch. Transfer rabbit to bowl.
- Reduce heat to medium. Add in remaining 2 Tbsp. oil to pot. Add in onion; saute/fry 5 min. Fold in potatoes, bell peppers, tomatoes, olives, celery, capers, garlic, and thyme; cook 5 min. Fold in vinegar and 1/4 c. water. Add in rabbit. Cover, reduce heat to medium-low and simmer 10 min.
- Spoon some of vegetable mix over rabbit. Cover and simmer till rabbit is tender, stirring occasionally and adding more water by 1/4 cupfuls if mix is dry, about 30 min. Season with salt and pepper.
- Spoon vegetables into large dish. Top with rabbit. Garnish with parsley and serve hot.
- This recipe yields 4 servings.
- Comments: A 3 1/2-lb. chicken works well, too, in this dish from Syracuse.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 266g | |
| Recipe makes 4 servings | |
| Calories 227 | |
| Calories from Fat 183 | 81% |
| Total Fat 20.69g | 26% |
| Saturated Fat 2.9g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 365mg | 15% |
| Potassium 423mg | 12% |
| Total Carbs 10.22g | 3% |
| Dietary Fiber 3.2g | 11% |
| Sugars 5.93g | 4% |
| Protein 2.0g | 3% |
