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Rabbit stew with peppers and olives

Rabbit stew with peppers, and more so chicken stew, is a common dish in Italian cuisine. In Piedmont, the rabbit peperonata, which we intend to tackle today, is very widespread. Even in Liguria it is, perhaps less than beyond the Apennines, and in any case with some variations that make it a recipe in its own right. For example, Piedmontese often use stale breadcrumbs, red wine and/or vinegar. None of this on our territory. We already wrote about peppers last week (see here ). (Why the rage? You wonder. Why are we nearing the end of their season and as long as, how, now they’re at their best, it’s worth enjoying). If you haven’t already, read the article mentioned above, however we’re summarizing today’s recipe essentials here.

First of all: what type of pepper to choose, green, red or yellow? And how to treat it? Greens and reds are the same fruit in different degrees of ripeness. The greens are picked early, compared to the others, they have a slightly acidic and grassy taste and are the least sweet, the reds have completed the ripening process. For this reason, they tend to have a sweeter flavor and crunchy pulp. The yellows (and oranges) are not at an intermediate stage between the other two, they constitute a variety in their own right, resulting from a selection. They are fleshy, tender and juicy. For rabbit (and chicken), yolk is usually preferredhowever, if you like the chromatic effect of three colors mixed together, use all three varieties, or at least the ones you have.

Ingredients: one kg of rabbit cut into pieces by the butcher, four yellow peppers, a white or golden copper onion, two cloves of garlic, two glasses of dry white wine, Taggiasca olives from the province of Imperia, pitted and packaged in oil extra virgin olive oil, 180 grams, two glasses of dry white wine, three tablespoons of tomato paste, salt, parsley and / or chopped mint.

Procedure: put the whole peppers in a baking tray covered with parchment paper, bring the temperature to 250°, cook them for 30 minutes, turning them from time to time so that they roast on all sides and do not have spots burned. They are ready when they appear soft. At this point, take them out of the oven and seal them immediately in a bag. Shopping bags are fine, but you have to close them carefully. Leave the vegetables in the bag or bags until they are cold, this will take fifteen to twenty minutes but if you feel comfortable leaving them in the bags longer, nothing changes. Remove them from the bags, peel them – the operation at this stage will be quick and easy, a few seconds – open them, remove the white ribs and seeds, dry them with kitchen paper, cut them into strips, season with a pinch of salt and set aside. .

Finely chop the onion, peel and crush the garlic cloves and put everything in the oil in a saucepan, possibly enamelled cast iron, with the pieces of rabbit. When the garlic begins to brown, remove it. Stir the onion and rabbit pieces well, salt and make sure they don’t burn. They will have to cook for about thirty minutes, over low heat and with the pan uncovered. The purpose of this cooking step is to evaporate the water from the rabbit meat. If the onions are too brown, add a little white wine whenever you feel it is necessary. After half an hour, pour the remaining white wine, the tomato purée, the peppers cut into fettuccine, the Taggiasca olives with their oil into the pan, cover the pan and cook for another thirty minutes over low heat. The acidity of white wine and tomato balances the sweetness of rabbit meat, yellow peppers and Taggiasca olives.

Turn off the heat and add the chopped parsley and/or mint to taste. Let the dish cool and serve with a Young Rossese di Dolceacqua.

Placet experience!

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