After the Second World War, rabbits became protagonists of the Italian table. Today their presence, at least in Rome, has disappeared somewhat.
Grandmother Irene, even though originally from Friuli, had to occasionally prepare some Roman dishes to please her husband. For this reason, she often had to have her mother-in-law Anna explain the recipes.
Grandmother Irene's rabbit
- Preparation time: 60 minutes
- Ingredients for 4-6 servings
- Difficulty: Easy recipe
- Ingredients
- 1 rabbit cut in pieces
- 1 clove of garlic
- 4 anchovies in oil
- 1 glass of white wine
- 1 tablespoon of white vinegar
- Extra virgin olive oil to taste
- 1 piece of fresh hot pepper
- 1 sprig of rosemary
- 1 bay leaf
- Salt to taste
- Instructions
- Brown the rabbit in a pan with plenty of oil and a piece of fresh red pepper.
- After a few minutes, pour in the wine and let it evaporate.
- Add a glass of water and some rosemary. Cook over a low heat for forty minutes.
- In the meantime, chop the garlic up with the anchovies and add the vinegar. Combine it with the rabbit. Cook for another ten minutes over a high heat. Salt to taste.
Tips to ensure the success of the dish:
- For wine, the rule “what you put in, you get out” applies. I recommend using a good wine.
- Cooking must be done on a very low heat; if the sauce reduces too much you can add more water.
- Always salt at the end, after adding the chopped anchovies and garlic, to avoid ending up with a dish too salty.
Grandfather Aldo, center, with friends in Vatican
