Description
Coniglio al pesto matto... Why "crazy y" pesto? (name retained as in the original recipe) Well, it's probably because it has little remains of the traditional Italian pesto. But pesto is so delicious, and in combination with meat will satisfy the most demanding gourmets! ))
Ingredients
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Rabbit
1 piece
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Carrots
2 piece
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The Apium graveolens Dulce
2 piece
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Garlic
2 tooth
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Olive oil
2 Tbsp
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Soy sauce
2 Tbsp
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Black pepper
1 pinch
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Lemon
1 piece
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Capers
1 Tbsp
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Garlic
2 tooth
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Anchovies
6 piece
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Rosemary
2 sprig
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Sage
2 sprig
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Parsley
1 coup
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Dry white wine
200 ml
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Lemon
1 piece
Cooking
To prepare the rabbit. For this dish it is advisable to take a young rabbit weighing less than 2 kg. Carcass wash the rabbit and cut into pieces about the same size. Drizzle with juice of one lemon and leave in the bowl for a couple of hours.
Meanwhile, to prepare for "crazy" pesto! Rosemary, sage and parsley to sort, wash and gently dry. If you use capers in salt, rinse them first in warm water (soak for 10 minutes) and then throw in a sieve and give as follows to drain.
In the bowl of a blender put the anchovy fillets, capers, two cloves of garlic and aromatic herbs (leave a few leaves of sage and rosemary). Grind all to a state of "slurry".
Fill the mixture freshly squeezed lemon juice and white wine. Mix well. The sauce is ready! Carrots and celery washed and cut into pieces...
In deep volumetric saucepan, heat olive oil. Obzhivatjsya to put the pieces of rabbit.
Then add the chopped vegetables, garlic and pending leaves of sage and rosemary. Fry about 15 minutes.
Add soy sauce, to taste...
Spread pesto to the pan and continue to cook rabbit for another 40-45 minutes on low heat. From time to time turn the pieces of meat and when the sauce will evaporate, add some more wine or broth (just a little, to taste).
Serve immediately with your favourite side dish!
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