How To make Coniglio Alla Molisana Stewed Rabbit with Sausages
How To make Coniglio Alla Molisana Stewed Rabbit with Sausages
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1 lg Rabbit -(about 3 1/2 lb) Salt Pepper 1 Parsley sprig - finely chopped 1 Rosemary sprig - finely chopped 1/4 lb Ham, Parma - thinly sliced - (12 slices) 12 Sage leaves 6 sm Sausages, Italian 1/2 c Oil, olive Bone the rabbit carefully, keeping the pieces of meat as large as possible. Wipe the rabbit meat with a damp cloth. Cut it into 12 even-sized pieces, flatten them out lightly, and season with salt, pepper and a little finely chopped parsley and rosemary. Put a slice of ham on each slice of rabbit and roll up tightly. Take 6 skewers. Thread a roll of rabbit, 1 sage leaf, 1 sausage, another rabbit roll and another sage leaf on to each skewer. Brush the skewers with oil and broil (grill), over charcoal if possible, or on a rack placed as close as possible to the source of heat. Alternatively, the skewers can also be baked in a slow oven at 350 degrees for one hour. Turn the skewers occasionally, each time brushing with oil.
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The Florentine and Tuscan cuisines are extremely similar if not even the same. The recipes are all based on hearty vegetables as mushrooms and legumes served with gamey meats like rabbit and wild boar. They also have a very particular bread made without salt which takes some getting used to. Our Florentine locals have put together a variety of different types of places sit down for a meal or grab a quick bite to go. We hope it helps you take the guesswork out of your decision and focus on enjoying your vacation.