cookbooks

No. 153. Coniglio In Salsa Piccante (rabbit) Recipe

Coniglio In Salsa Piccante (Rabbit) Recipe

History of the Recipe:
Coniglio In Salsa Piccante, also known as Rabbit In Spicy Sauce, is a traditional Italian dish that has been enjoyed for centuries. Rabbit meat has a long history in Italian cuisine, dating back to ancient times when it was considered a delicacy. This recipe showcases the delicate flavor of rabbit and combines it with a flavorful and spicy sauce made from various ingredients including capers and anchovies.

Fun Fact:
In Italy, rabbit meat is often referred to as "white meat" due to its lean and tender qualities. It has been a popular choice in Italian cooking for its delicate flavor and versatility in various dishes.

Recipe:

Ingredients:
- 1 rabbit, cut into pieces
- 2 ounces (56 grams) butter
- Flour for coating
- 1/2 stick celery, finely chopped
- 1/2 cup parsley, finely chopped
- 1 onion, finely chopped
- 1/2 carrot, finely chopped
- 3 mushrooms, finely chopped
- 3 cloves
- Pinch of spice (such as paprika or cayenne pepper)
- Salt to taste
- 1 glass of Burgundy wine
- 1 glass of stock (chicken or vegetable)
- 4 capers, chopped
- 1 anchovy in brine, pounded in a mortar
- Croutons (for garnish)
- Additional butter for frying the croutons

Instructions:

1. Begin by cleaning the rabbit pieces. Rinse them thoroughly and pat them dry with a dishcloth.

2. Coat the rabbit pieces with flour. Heat a frying-pan over medium heat and melt the butter in it. Place the coated rabbit pieces in the pan and fry them for about ten minutes, or until they are lightly browned on all sides.

3. Add the chopped celery, parsley, onion, carrot, mushrooms, cloves, pinch of spice, and salt to the frying pan. Stir the ingredients well to ensure they are evenly distributed.

4. Pour in the glass of Burgundy wine and the same quantity of stock. Cover the frying pan with a lid and let the mixture simmer for about half an hour, or until the rabbit pieces are tender.

5. Once the rabbit is cooked, transfer the pieces to another stewpan. Pass the remaining cooking liquid through a sieve, pressing it well with a wooden spoon to extract as much flavor as possible.

6. Pour the strained liquid over the rabbit pieces in the stewpan. Add the chopped capers and pounded anchovy to the stewpan as well.

7. Mix all the ingredients well together. Let the mixture simmer for a few minutes to meld the flavors.

8. Serve the Coniglio In Salsa Piccante hot, with a garnish of croutons fried in butter. The crispy croutons complement the tender rabbit and flavorful sauce.

Similar Recipe Dishes:
If you enjoy the flavors of Coniglio In Salsa Piccante, you may also like these similar recipe dishes:

1. Pollo In Salsa Piccante (Chicken In Spicy Sauce): Substitute chicken for rabbit in the recipe to create a flavorful alternative. Follow the same cooking instructions, adjusting the cooking time accordingly depending on the size and type of chicken pieces used.

2. Maiale In Salsa Piccante (Pork In Spicy Sauce): Replace the rabbit with pork for a heartier dish. The sauce pairs well with the tender and juicy pork meat, creating a delicious combination of flavors.

3. Pesce In Salsa Piccante (Fish In Spicy Sauce): For seafood lovers, this dish can be adapted to include fish such as white fish fillets or shrimp. The delicate taste of the fish combines beautifully with the spicy sauce, creating a seafood delight.

4. Verdure In Salsa Piccante (Vegetables In Spicy Sauce): For a vegetarian option, omit the rabbit and substitute a variety of vegetables such as bell peppers, zucchini, and mushrooms. Follow the same cooking instructions, adjusting the cooking time depending on the vegetables used.

These variations allow you to explore the versatility of the flavorful and spicy sauce used in Coniglio In Salsa Piccante, making it suitable for different palates and dietary preferences.

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