Today a tasty second course, rabbit Bergamasca style cooked in a pan, and it’s so, so good!
I found the rabbit at Famila near San Lazzaro, and this meat was incredibly tender, a real delight!
I often go to this supermarket and confidently buy meat there, as I find it of good quality and also in family packages that I then put in food bags and prepare in the following days. I have also tried the fish, and it’s a chain I trust and recommend!
The rabbit meat is lean, white, and low in calories, and it’s recommended to buy meat from non-intensive farms because animals live in very stressful conditions, but ideally, it would be better from a farmer friend, haha!
In Mrs. Cerea’s recipe, 100 grams of butter are added at the end of cooking… I apologize, but I didn’t feel like adding it, sorry! (But do add it if you like),
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I also have a free WhatsApp channel with one sweet and one savory recipe a day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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I propose other rabbit meat recipes such as:
- Difficulty: Easy
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3.3 lbs whole rabbit, raw (preferably local 😊)
- 5.3 oz bacon (cut into strips)
- 3.5 oz butter (I didn't add it but feel free to add 10 minutes before turning off the heat)
- 1 glass dry white wine
- 2 cups vegetable broth
- 2 sprigs rosemary
- 3 tbsps extra virgin olive oil
- to taste salt
- to taste pepper
Tools
#ADV
- Pans
- Knives
- Cutting Boards
- Jugs
Steps
1) First of all, the rabbit should be in pieces so… if it isn’t, take a nice meat knife and cut the saddle and thighs mainly into pieces.
2) Season the rabbit meat pieces with salt and pepper and brown them over medium-high heat in the extra virgin olive oil.
3) Mix well and make sure the meat gets a nice color; then add the bacon and as soon as it’s browned, pour in the dry white wine and let the alcohol evaporate.
4) Once all the wine has evaporated, also add the vegetable broth and the rosemary sprigs and cook for about 1 and a half hours.
5) Pay attention to the cooking to ensure the meat doesn’t dry out and stays soft and succulent, then serve this tasty and delicious rabbit Bergamasca style at the table!
6) With this rabbit meat second course, you can also serve mashed potatoes and carrots or a slice of Savoyard potatoes to your guests!
See you in the next recipe, bye everyone!
Annalisa
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Recipe taken from La cucina italiana by Mrs. Bruna Cerea, mother of a fantastic family of famous restaurateurs!
