TUSCAN COOKING

Typical Recipes, Second courses:

Rabbit

PREPARATION:

Cut a rabbit in pieces, reserving the liver and offal. Put in a large pot a couple of cloves of garlic and a fine sprig of fresh rosemary. When the garlic is golden-coloured, add the rabbit and brown over high heat. Add a cup of dry white wine and, when it has evaporated, 1 pound of peeled, seeded tomatoes. Season generously with salt and pepper, cover and cook gently for 1 ½ hours, thinning from timee to time if necessary with a little warm water. The liver and other offal may be added halfway through the cooking. 1h20min