Lingua: Italiano


di Giuseppina

Coniglio di Giuseppina


Cut the rabbit into pieces, just as you would a chicken, put into a deepdish pan with a glass of white wine vinegar,  a clove of garlic and two spoons of  chopped parsley.  Cook slowly with a  closed cover for about 15 min.  Add 50 cc of Traditional Balsamic bonini condiment and 1 spoon of  chopped parsley; finish the cooking without the cover (15 min) at a slow heat , stirring often.
Serve the rabbit, which will have a dark color and a sweet and sour taste, with  a radicchio (chicory) salad.