Rabbit with bacon

RECIPE BY NENNO ASSUNTA FROM WINERY PROGRESSO AGRICOLO – CRECCHIO

INGREDIENTS FOR 4
– 3,3 lb. of chopped rabbit
– 5,30 oz. of diced bacon
– 1⁄2 onion
– 1,1 lb. of tomato pulp
– 1 clove of garlic
– 1⁄2 cup white wine
– extra virgin olive oil
– parsley, rosemary, salt and pepper

PREPARATION
In a saucepan, brown the bacon cut into strips and the nely sliced onion with the addition of a little oil. Add the rabbit cut into small pieces and fry at high heat. Reach a nice brown color and add salt and pepper as desired.
Combine the meat with chopped parsley and garlic and a few needles of rosemary. Simmer the meat with white wine until reduced. Cook for about 30 minutes. When almost cooked, add the chopped tomato. Finalize cooking at low heat covering with a lid.

WINE PAIRING
NIRO MONTEPULCIANO D’ABRUZZO D.O.P.