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Add a photoVery popular with Maltese housewife, For Sunday lunch the family will gather for this particular dish and well chilled wine is served.
Ingredientes
- Serves 4 To 6
- 1 jointed young rabbit
- 500 g belly of pork, cut into portions
- 1 medium onion, chopped
- 4 garlic cloves, crushed
- 4 small carrots, peeled and sliced
- 250 g shelled peas
- 2 bay leaves
- 1 glass red wine
- 3 tablespoons tomato puree
- oil for frying
- salt and pepper
Direcciones
- [Method:
- Heat the oil in a deep casserole and fry the rabbit joints lightly on both sides
- remove from the casserole and set aside
- fry the pork belly in the same oil and set aside to
- fry the onion and garlic in the same oil add the rabbit and pork to the casserole
- add the tomato puree diluted in the glass of water bring to boil
- add the glass of red wine bring to boil
- then lower the heat, add the bay leaves season to taste and simmer for 30 minutes
- add the carrots and peas and cook for further 15 minutes or until the rabbit is tender
- the sauce should have reduced by half
- Serve the sauce with spaghetti as the first meal, and the rabbit stew as the second plate if prefared
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 4 servings | |
| Calories 114 | |
| Calories from Fat 24 | 21% |
| Total Fat 2.71g | 3% |
| Saturated Fat 0.93g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 136mg | 6% |
| Potassium 358mg | 10% |
| Total Carbs 13.06g | 3% |
| Dietary Fiber 3.2g | 11% |
| Sugars 5.33g | 4% |
| Protein 3.29g | 5% |
