luglio 1, 2009
When my grandma was young, they used to eat chickens and rabbits, since there was plenty of them in the farm. They had flavourful and firm meat, stuck to the bone.
During the Second World War grandma was a teenager, she used to have more friends than usual around here because her best friends, Norma and Rina, were escaped to the countryside to avoid bombardments in town. Each family in the village used to host relatives and friends from the town: the little hamlet became a lively village.
In the countryside there was no fear, no danger: the only trace of the war were the airplanes fliying over the house to bomb the nerby city: grandma loved to climb up to the garret to watch them flying far from the village… blissful unconsciousness!
Rabbit was one of the favourite dishes in my family: it was cooked in a simple and tasteful manner, with the herbs you could find in the garden.
- rabbit, 1 skinned and reduced into big pieces (ask to the butcher)
- rosemary, 1 spring
- sage, 5-10 leaves
- garlic, 1 clove
- extra virgin olive oil
- white wine, half glass
- salt & pepper to taste
The rabbit must be cut into into serving pieces. Soak the pieces into cold water with half lemon.
Pour the extravirgin olive oil in a large pan and add a clove of garlic (without peeling it).
Remove the rabbit from the water and put it into the pan without draining it. Add sage and rosemary, thinly cutted, and sesason with salt and pepper. Only at this point you can put the pan over the heat.
Cook slow and let dry up all the liquid made by the rabbit, make it colour well, turning from time to time. Add a bit of water to finish the cooking if needed. When golden, add the white wine: simmer the white wine vigorously until the liquid has evaporated…. and the rabbit is ready!