San domenico rabbit recipe And Books

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San domenico rabbit recipe and books

So you would like to know how to make San domenico rabbit recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!

san domenico rabbit
coniglio san domenico

1 kg rabbit cooked weight
3 medium sized glove artichokes
juice of 1 lemon
6 tablespoons olive oil
1 large onion
100g black Taggiasca olives
6 leaves fresh sage
1 sprig marjoram
1 glass white wine
chicken stock as required
1 teaspoon concentrated tomato puree
2 teaspoons fresh parsley
salt and freshly ground pepper

Joint the cleaned rabbit and cut into medium sized chunks.
This can be done by your butcher.
Trim the artichokes up to the tender heart and cut into quarters.
Put them in a bowl of water acidulated with the lemon juice to prevent discolouration.
Heat the oil in a large pan and fry the chopped onion.
Then add the rabbit pieces olives sage marjoram salt and pepper wine and some stock.
Stir well cover the pan with a lid and leave to simmer for 30 minutes add ing more stock if necessary.
Add the artichokes tomato puree and parsley and simmer for a hurther 1015 minutes.
Serve with Patate Brasate al Forno (qv).

The four old Dominican monks I met at the fifteenth century monastery of Taggia seem to have escaped the pressures of twentieeth century life. They grow everything they use in their back garden just as they did centuries ago and the artichokes onions salads fruit and even their own raised rabbits looked so tempting that I had to cook this recipe for them. They enjoyed the feast very much and they invited me to return and spend some time with them. This recipe
is dedicated to Padri Francesco Gusberti Mario Raffaelo Icardi Francesco
Merlino and Attilio Pichino.

This Recipe Serves 4

We truly hope you will like this American recipe, and enjoy your tasty San domenico rabbit recepie. Check out these great recipe books and learn how to make San domenico rabbit!
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