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Coniglio in padella

coniglio

Coniglio in padella !!! oppure parliamo di un bellissimo e dolcissimo animale che può avere il mantello di diversi colori, con il suo pelo si possono fare colli per decorare cappotti,spiacente ma io lo metto in padella.

Il coniglio non lo cuciniamo certo tutti i giorni è un piatto che ha bisogno di un po’ di tempo per la preparazione e la cottura, così cerchiamo di  unire questa pietanza ad una festa o ricorrenza,quando a mangiare siamo in tanti e il tempo a tavola ci da la possibilità di gustarlo in tutta la sua prelibatezza.Essendo il coniglio classificato come carne bianca, possiamo mangiarlo con tranquillità senza pensare alla dieta che vieta la carne rossa.

 Ingredienti per 6 persone.

  • 1 kg di coniglio tagliato a piccoli pezzi
  • 2 foglie di salvia
  • 1 spicchio di aglio
  • 1 manciata di rosmarino fresco
  • 8 olive nere
  • 3 cucchiai di olio (tenute Carcasole)
  • 2 bicchieri di vino bianco secco
  • sale e pepe q.b e una punta di peperoncino tipo messicano..
  • una padella di media grandezza.

feb 2015 008

Esecuzione

  1. mettere i pezzi di coniglio nella padella con l’olio caldo aggiungere il sale e mettere un coperchio
  2. far cuocere per 35 minuti circa aggiungere tutte le spezie comprese le olive
  3. far cuocere senza coperchio per una buona mezz’ora
  4. aggiungere il vino e farlo evaporare a fuoco basso
  5. se ancora non fosse cotto al punto giusto aggiungere ancora un po’ di vino.

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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