Coniglio ai Capperi
The recipe below, as well as other fine recipes, may be found in the magazine La Cucina Italiana, Aprile 2000, page 75. L' Indirizzo Internet de "La Cucina Italiana on Line" e www.cucinait.com. Ingredienti: dose per 6 personne
polpa di coniglio a bocconcini 700 g. fave sgranate , sbollentate e pelati 150 g. capperi salate 100 g. maggiorana Q.B. burro Q.B. olio extravirgine Q.B. sale - pepe Q.B. Tempo occorrente: circa 30 minuti
Rosolate il coniglio in padella, a fuoco vivo, in un filo d'olio caldo e una noce di burro, poi riducete la fiamma, unite le fave, i capperi risciacquati dal sale, una macinata di pepe, incoperchiate e lasciate cuocere per 20' circa: Servite il coniglio con il suo intingolo, cosparso con un trito di maggiorana ed eventualmente un pizzichino di sale, ma fate attenzione perche i capperi sono molto saporiti. intiepidita.
Rabbit with Capers
Servings for 6 persons
Rabbit pieces, boned 1.5 Lb. Fava Beans, shelled, boiled and peeled 1/3 Lb. Salted capers 1/4 Lb. Marjoram Q.B. Butter 1 Tablespoon Extra virgin olive oil Q.B. Salt - pepper Q.B. Preparation Time about 30 minutes
NOTES: Soak the capers for an hour in warm water prior to using. Even then they will be salty. If a less salty taste is desired cut back by a tablespoon or so.
Shell the fava beans and place the individual beans in a pot of lightly salted water. To peel the beans easily, boil them in the salted water for 1-2 minutes. Cool immediately and remove the skins. They are now ready to use.
Saute the rabbit pieces in hot olive oil to which the tablespoon of butter has been added. Reduce the heat and add the fava beans, capers and a twist or two of fresh ground pepper. Cover and allow to simmer for 20 minutes.
Serve the rabbit in its own sauce, with the marjoram strewn over the each portion. Salt may be added if desired, but it is important to note that the capers are not only very flavorful, but also salty.
Last updated on: 06/26/00 09:24:24 PM