Free Recipe Coniglio Alla Barese (Rabbit Bari Style)

Recipe Type: Free Recipes

Recipe Preparation: cook

Cooking Ingredients for Coniglio Alla Barese (Rabbit Bari Style) Recipe

1 Rabbit (approx. 4 lb)
3 oz Raisins
A few sprays of olive oil
-Pam (original recipe
-specified an incredible
-amount of olive oil, not
-needed at all)
2 tb Sugar
1 tb White flour
1/2 c White wine vinegar
Salt, pepper
1 tb Fresh thyme, chopped
2 Bayleaves
1 Sprig of fresh rosemary
1 c Fatless meat bouillon
3 oz Pine nuts

Coniglio Alla Barese (Rabbit Bari Style) Preparation

Here is what we had last night. We loved it, and it was very simple. I know that rabbit is not usual in the US, which is a pity because it is delicious, and very lean, but I guess you can substitute skinless chicken for it. This recipe comes from the book Italy the beautiful cookbook by Lorenza de Medici (which, incidentally, I have in French, so I hope I do not make any translation mistake!!!). Soak the raisins in lukewarm water. Cut the rabbit in pieces. Heat a large nonstick pot, spray with olive oil Pam. Add the rabbit, turn the pieces until golden on all sides. Add sugar, flour, vinegar, salt, pepper. Simmer until all liquid has evaporated. Add thyme, bayleaves and rosemary. Add the bouillon and drained raisins. Cover, simmer for 40 minutes. Take the rosemary out, add pine nuts and serve Serves 6. Note 1: As I wanted to prepare it in advance, I only cooked it for 20 minutes, then took it off the fire. 25 minutes before dinner, I put it back on the fire and simmered for the rest of the time. It went perfectly. Note 2: I do not have any nutrition program, but I”m sure it meets the guidelines. If you want to make it even leaner, decrease the amount of pine nuts (or do not use any, but it would be a pity tastewise). Posted to Digest eat-lf.v097.n105 by Nathalie Chiva <Nathalie.Chiva@ci.unil.ch> on Apr 21, 1997

Cooking Temperature:

Recipe Serves: 1

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