This recipe is a hybrid of one I saw in a magazine and the recipe for coniglio con peperonata in Il Cucchiaio d'Argento. If you don't want to use rabbit, you can use skinless chicken joints.
Heat 5 tablesp olive oil in a wide pan and brown six rabbit joints on all sides. Add a handful of fresh herbs - I used 2 fresh bay leaves, a couple of sage leaves, some sprigs of rosemary and thyme - 1 onion, roughly chopped and 3 or 4 red and yellow peppers, cut roughly into wide strips. Let the peppers soften - about 15 mins - then add a few chilli flakes and some coarse seasalt. After a couple of minutes add half a glass of balsamic vinegar and half a glass of water. Cover the pan and let the ingredients simmer for half an hour, turning once. Then sprinkle over 2 teasp brown sugar, mix everything well and leave to simmer for another half an hour.
8 comments:
It sounds absolutely delicious, I like all these fresh herbs. I'll note down the recipe for my family, thanks!
I am honoured, fullet.
Going to be cooking this .. reminds me of Maltese cooking :-)
It sounds delicious :-)
I bet the meat falls off the bone, and crusty bread is needed to soak up the juices. Now I am hungry for some sweet and sour, tasty meat. Rabbit is not eaten often in the States. Yet, I have fond memories of feasts with stuffed rabbits redolent with wine and herbs.
I don't eat rabbit, hasving been served one in full view of somebody's pet. Call me pathetic...
Why would you not wish to use rabbit? Looks delish to one who makes you despair. :)
I see what you mean, Anne. Thanks, Cherie. Hi, lakeviewer. Yes, definiteloy crusty bread is needed! I can see that that would put one off, WW. Some people don't like to eat an animal so associated with being a domerstic pet, James, my dear anti-feminist buddy.
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