RECIPE BY D’ALESSIO TIZIANA FROM WINERY SINCARPA – TORREVECCHIA TEATINA
INGREDIENTS FOR 4
– 2,20 lb. of rabbit
– 7,05 oz. of cherry “datterini” tomatoes
– 2 pieces of onion
– 1 carrot
– 2 cloves of garlic
– 2 sprigs of rosemary
– 1 cup dry white wine
– 8 tablespoons of extra virgin olive oil
– Juniper berries, salt and pepper
PREPARATION
Warm up the olive oil in a saucepan and fry the garlic. Cut the rabbit (previously marinated with bay leaves, rosemary, fennel, onion, sage and a white wine) in pieces not very big, season with salt, add the juniper berries and allow it to brown on all sides. Add chopped onions, carrots and rosemary. Continue cooking for about 20 minutes, then simmer with the white wine until reduced. Add the tomatoes cut into small cubes and continue to cook slowly.
SIDE DISH
Roast yellow, red and green peppers, make some strips, dress with olive oil, salt and garlic, add celery cut in julienne short strips and decorate and garnish with giant green olives.
WINE PAIRING
SISTINA CERASUOLO D’ABRUZZO D.O.P.