Description
If for lunch there is soup, the day is lived in vain. In our family it has always been. So always cook soups, when for three days, and when daily. Provide You with a great soup, fragrant and delicious!
Ingredients
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Rabbit
0.5 piece
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Onion
1 piece
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Garlic
1 tooth
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Pepper
1 piece
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Green beans
1 handful
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Spaghetti
100 g
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Flour
2 Tbsp
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Dry white wine
100 ml
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Spices
1 coup
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Olive oil
2 Tbsp
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Salt
-
Black pepper
-
Pesto
-
Basil
1 sprig
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Bay leaf
2 piece
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Celery leaf
1 sprig
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Oregano
1 sprig
Cooking
The rabbit cut into portions, RUB with salt and pepper, drizzle with olive oil and leave for 20 minutes.
For the bouquet Garni (see additional information) to associate the prepared twigs to "bunch" with cooking string.
The pieces of rabbit, sprinkle with flour on all sides. In a pan heat 1 tbsp olive oil, fry the pieces of rabbit until Golden brown about 10 minutes. Place on a plate.
In a heavy-bottomed pan heat 1 tbsp olive oil, put chopped onion and garlic, cook 3 minutes, then pour in the wine to evaporate by half.
Put the pieces of rabbit, pour 1.5 liters of boiling water, put the bouquet Garni, bring to a boil, reduce heat and simmer until cooked rabbit meat.
Pepper cleaned of seeds and white walls, cut into cubes. Green beans cut into pieces similar to the peppers.
Break spaghetti into pieces 3 cm length
From the broth, remove the bouquet Garni, put the pieces of pepper and beans, simmer 5 minutes. Add the spaghetti and simmer until cooked pasta. If you need to season with salt and pepper to taste.
Serve immediately with the pesto. For the pesto green Basil (without tough bottom stems) punch in a blender with a couple cloves of garlic, a handful pine nuts, olive oil, then adding the grated Parmesan.
Bon appetit!!!
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