Monday, November 22, 2010

What Size Bra Does Kates Playground Wear

Pennette con ragù di coniglio all’antica.

Ingredients for 4 persons - 240 gr. pens of small striped Voiello
No. 155 - 2 legs
rabbit - a slice of veal liver (80 Gr)
1 carrot - ½ white onion Chioggia
- small white celery
- 1
clove garlic - 2 bay leaves
rosemary - sage
- chives
- ½ orange bio
- 1 tablespoon pine nuts
- 1 spoon of raisins dried
blond - 120 ml.
dry white wine - 2 cloves
cinnamon - salt and pepper
- montasio stravecchio
cheese - 100 ml white wine vinegar
- Extra
virgin olive oil - balsamic vinegar glaze

Procedure: Place the rabbit legs with a bag of herbs in a container, cover it with water and vinegar, and allow the marinade for a couple of hours in the refrigerator. Soak the raisins in about 20 ml. of white wine. Rinse the rabbit, then blanch in boiling water. Let the meat cool, then the thigh bone of rabbits, and reduce the pulp into small pieces (you get about 400 gr. Of minced meat). Chop celery, carrot and onion and sauté in a little oil, add meat, brown it then add the garlic cloves stuck with two, one leaf bay, sage, a pinch of cinnamon, salt and pepper and blended with 100 ml dry white wine. Continue cooking over low heat, adding water when necessary, towards the end of cooking add the drained raisins, and pine nuts. Meanwhile

salt and pepper the slices of veal liver, add plenty of rosemary, then cook with a little oil in a nonstick pan, a few minutes per side. Cut the liver into squares and put it into the blender along with a bit 'of orange rind, then mix all together and add the mixture with rabbit sauce.

Cook penne in boiling salted water, drain al dente, then toss them in the sauce.
Serve with a sprinkling of chives and around the drops of balsamic vinegar glaze. Stravecchio grated cheese to taste.

Suggested Wine: Malvasia di Candia

I created this recipe, inspired by an ancient Venetian dish seconds, which was usually consumed during the Christmas season: the spicy rabbit.

I recommend you visit this page

With this recipe I attend: the November mtchallenge : the recipe is .... Rabbit the hunter Ginestra


Post a Comment