Rabbit with broad beans is a main course I tried for the first time at lunch 🙂
It’s the season for broad beans, and I bought some to prepare delicious recipes 😉
Today is a beautiful sunny day, it feels like summer because the sun burns as if it were already July. Until a few days ago, the weather was cooler, but….. the weather is becoming more and more unpredictable, and I can’t understand it anymore……
Anyway, returning to the recipe, I wanted to tell you that this meat dish is very good, and if you like rabbit, it is definitely worth trying.
Besides broad beans, I added an onion and tomatoes. A real delight for the palate.
Rabbit is a type of white, delicate meat that can be cooked in a thousand ways, and it will surprise you in a thousand ways.
In this recipe, I deglazed with white wine, but if you’re serving it to kids, you can omit it.
I used a rabbit already cut into pieces 😀
P.S.: Other recipes I suggest you try are:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
- Energy 281.17 (Kcal)
- Carbohydrates 9.08 (g) of which sugars 4.54 (g)
- Proteins 37.46 (g)
- Fat 9.97 (g) of which saturated 0.48 (g)of which unsaturated 0.08 (g)
- Fibers 4.03 (g)
- Sodium 254.26 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Rabbit with Broad Beans
- 2.2 lbs rabbit
- 1 onion
- 10.5 oz broad beans (already shelled)
- 10.5 oz tomatoes
- 1 tbsp extra virgin olive oil
- 1.7 oz white wine
- to taste salt
- to taste pepper
Tools
- 1 Large pan
- 1 Knife
Steps for Rabbit with Broad Beans
In a large pan, pour a tablespoon of olive oil with the chopped onion.
Turn on the heat and after a few minutes add the rabbit pieces, previously well washed, and let them brown for about 10 minutes, stirring occasionally.
Pour in the white wine, chopped tomatoes, and broad beans. If too dry, add a little hot water. Cover with a lid and cook for about one hour.
Add salt and pepper to taste.
Serve the rabbit with broad beans hot or warm.
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