The italian traditional way of cooking rabbit: roasted, with potatoes and some tablespoons of tomatoes italian sauce (the so-called “salsa” or “concentrato”, not ketchup!) that intensifies the taste of the meat and avoids it to get drier.
- half a rabbit, cut into pieces
- 4 potatoes
- half a glass of white wine
- 2 tablespoons of olive oil
- 2 o 3 tablespoons of tomatoes sauce ( “passata di pomodoro”)
- a onion
- 2 bay leaves
- Recipe for: two persons
- Level of difficulty: medium level
- Preparation: an hour and a half
- Budget : medium
Clean the meat and , before starting the preparation, preheat the oven to 350 degrees.
Cut the onion into slices and brown it in a frypan and then put it into a baking tray
with the meat, already cut into piece, the wine and the tomatoes sauce.
Now clean, peel and cut the potatoes into big pieces, as in the photograph. Toss them with olive oil, salt, rosemary, and add them to the meat in the tray.
Oven it to 350 degrees for an hour or so.
During the cooking, you can add somewine or water if the meat dry too much.
After the hour has gone, check with a fork if the meat and the potatoes are cooked.
Here it is the final result: