Rabbit with greens
1 rabbit weighing about 1.5 kg, cut into pieces
125 ml table vinegar
Olive oil
100 g chopped brisket
2 small onions, peeled and chopped
1 stalk of celery, chopped
2 carrots, peeled and chopped
2-3 sprigs of rosemary, chopped
2-3 leaf saffron, chopped
125 ml dry white wine
40 g capers
Flour
Salt, black pepper
Put the rabbit on a deep plate, pour vinegar. Pour in water, leave to marinate for 1 hour. Heat olive oil in a large frying pan. Put the brisket in and quickly fry it. Add onions, carrots, celery and herbs, stew until the vegetables are soft.
Remove the rabbit from the marinade and dry it with absorbent paper. Roll in flour and put in a pan. Increase the heat and fry the rabbit until brown. Add wine, salt and pepper. Cover with a lid half, reduce the heat and simmer for about an hour, until the meat is soft. If the liquid boils, add water. Put capers, vegetables, stew for another 3 minutes and serve.
1 rabbit weighing about 1.5 kg, cut into pieces
125 ml table vinegar
Olive oil
100 g chopped brisket
2 small onions, peeled and chopped
1 stalk of celery, chopped
2 carrots, peeled and chopped
2-3 sprigs of rosemary, chopped
2-3 leaf saffron, chopped
125 ml dry white wine
40 g capers
Flour
Salt, black pepper
Put the rabbit on a deep plate, pour vinegar. Pour in water, leave to marinate for 1 hour. Heat olive oil in a large frying pan. Put the brisket in and quickly fry it. Add onions, carrots, celery and herbs, stew until the vegetables are soft.
Remove the rabbit from the marinade and dry it with absorbent paper. Roll in flour and put in a pan. Increase the heat and fry the rabbit until brown. Add wine, salt and pepper. Cover with a lid half, reduce the heat and simmer for about an hour, until the meat is soft. If the liquid boils, add water. Put capers, vegetables, stew for another 3 minutes and serve.
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