Rabbit in Potacchio (Mario Batali) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 large rabbit, 3 to 4 pounds, cut into pieces |
flour |
6 tablespoons virgin olive oil plus 4 tablespoons |
4 shallots, thinly sliced |
3 cloves garlic, thinly sliced |
3 tablespoons chopped fresh rosemary leaves |
2 dry hot chilies, whole |
juice of 1 lemon plus zest of 3 lemons |
1 pound can peeled tomatoes, drained and roughly chopped |
12 ounces dry white wine |
Directions:
1. Wash and dry the rabbit pieces and dredge in flour. Season with salt and pepper.
2. In a 14 inch frying pan, heat 6 tablespoons olive oil until just smoking. Cook the rabbit pieces until golden brown, 3 or 4 at a time, and remove to a plate. Drain old oil and add new with shallots, garlic, rosemary and chilies and cook until soft and translucent, about 8 to 10 minutes. Add lemon juice, zest, tomatoes and wine and bring to a boil. Add rabbit pieces and drippings and return to boil. Lower heat and simmer until rabbit is cooked through, about 15 to 20 minutes. Season with salt and pepper and serve.
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