1 rabbit

300 g Celery in small pieces

100g pitted green olives

20g capers

1 small onion

1  finely chopped parsley

2 tablespoons of vinegar

2 tablespoons of sugar

extra virgin olive oil

2 tablespoons of flour

tomato concentrate  1 tea spoon

 

 

wash the rabbit, dry well and cut it into pieces. Clean and chop the onion. Wash the celery and cut it into pieces. Take a pan and add half a glass of oil. brown the chopped onion. flour the rabbit pieces well and place them in the pan. wash and rinse the capers. when the meat is browned well, add a glass of vinegar, a spoonful of sugar and dilute a spoonful of tomato paste in a little warm water and add it to the pan. add the diced celery, the pitted olives, the capers and continue cooking for about 20 minutes, salt and pepper.

 

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Cassata siciliana