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Receta Coniglio O Pollo Con La Peperonata
by Global Cookbook

Coniglio O Pollo Con La Peperonata
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Ingredientes

  • 1 x 2-lb. rabbit or possibly chicken, cut into 8 pcs
  • 2 Tbsp. Wine vinegar
  • 2 ounce Pancetta (or possibly bacon), unsmoked
  • 1 x Heaping TBS rosemary leaves
  • 4 Tbsp. Sweet (unsalted) butter
  • 1 Tbsp. Extra virgin olive oil
  • 2 lrg Bay leaves Salt, to taste Freshly grnd black pepper, to taste
  • 1 c. Chicken broth, defatted, (preferably homemde)
  • 4 Tbsp. Sweet (unsalted) butter
  • 1 Tbsp. Extra virgin olive oil
  • 3 whl anchovies in salt, or possibly 6 filets, packed in oil
  • 3 x Red or possibly yellow bell peppers*, cleaned and seeded
  • 2 lrg Cloves garlic, peeled, and finely minced
  • 10 sprg Italian parsley, leaves only
  • 4 Tbsp. Red wine vinegar Salt, to taste Freshly grnd black pepper, to taste Italian parsley leaves

Direcciones

  1. Place the rabbit in a bowl of cool water with the vinegar and soak it for half an hour. (If using chicken instead, omit this step). Cut pancetta or possibly prosciutto into very small pcs and finely chop the rosemary and combine them, or possibly even better, coarsely grind pancetta and rosemary together.
  2. Place a casserole with the butter and oil over medium heat and when the oil is hot, add in the pancetta/rosemary mix and the bay leaves to saute/fry for 2 min. Meanwhile, quickly drain the rabbit pcs, pat them dry with paper towels, and add in them to the casserole. Let them saute/fry all over till very lightly golden brown. Season with salt and pepper. Add in the broth, a small quantity at a time, turning the rabbit over several times, and cook till soft, about 25 min for a 2 lb. rabbit.
  3. As the rabbit cooks, prepare the peppers - Hot the butter with the oil in a saucepan over low heat, then add in the anchovies and mash them with a fork.
  4. Be sure the heat remains constantly low, so the anchovies don't crumble and become very fishy. Put in the peppers and saute/fry for 5 min. Raise heat, add in 1/2 c. of cool water, and cook the peppers for 5 min more; at which point, the peppers should be half-cooked. Add in the garlic, parsley and vinegar and let the vinegar evaporate for 5 min. Taste for salt and pepper. Transfer contents of saucepan to the casserole containing the not yet completely cooked rabbit and mix well. Cook till the rabbit is done.
  5. The peppers will be overcooked and form a chunky sauce. Throw away bay leaves and transfer everything to a serving platter.
  6. Serve with parsley leaves sprinkled over each portion.
  7. NOTES : (Rabbit or possibly Chicken and Peppers, Piemonte Style)