INGREDIENTS:
 | 1 rabbit |
|
50 grams (approx. 1.8 ounces) of tomato paste |
|
1 thin slice of lard |
|
rosemary |
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2 garlic cloves |
|
1/2 onion parsley |
|
1/2 cup of extra virgin olive oil |
|
salt and pepper |
|
PREPARATION:
| Carefully clean
the rabbit. Cut it into small pieces. Put the liver aside. Drain it well and
pat it dry with paper towels. Put the pieces of rabbit in a wide pan with two
garlic cloves and a bundle of rosemary tied with a string to keep the leaves
together. Heat it over a very low flame to evaporate all of the water. Drain
the bottom of the pot. When the meat is dry, add a mixture of the lard, the
onion, the liver, a little parsley and some more rosemary. Also add the olive
oil. Let it cook until the rabbit gets a nice golden brown color, then add a
cup of white wine. When the wine has evaporated, add salt, pepper and the
paste dissolved in a cup of water. Let it cook slowly for at least an hour. A
great sauce will form on the bottom of the pan to top your homemade
tagliatelle. You can serve the rabbit as a main course. It's also excellent
together with the pasta. Grandma Ada made it in the fireplace over coals. |
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