Le Ricette

RABBIT IN PAN WITH HERBS MEDITERRANEAN Azienda “Casali in Val di Chio”

RABBIT IN PAN WITH HERBS MEDITERRANEAN Azienda “Casali in Val di Chio”

Le Ricette

For 4/6 people.

 

Ingredients:

1 rabbit

sage, rosemary, bay leaves

2 glasses of wine bian Paggino

1 onion, 1 clove of garlic, 1 chilli

salt and pepper.

Optional: black olives

 

Preparation:

 

Divide the rabbit into pieces of medium size. Put it to marinate for about 2 hours with sage, rosemary, bay leaves and chopped 2 cups of white wine Paggino. Chop a small onion, a clove of garlic and a hot pepper and put them to fry in a pan, preferably earthenware for 4/5 minutes. Add the rabbit pieces drained from the marinade, season with salt and pepper and simmer for about an hour. If the rabbit is too dry add gradually a bit ‘of the liquid from the marinade. You can also add black olives just before the end of cooking.

 

Toast the slices of homemade bread, arrange on a serving platter along with pieces of rabbit.

 

Serve hot, accompanied by a good glass of Paggino.

 

Enjoy your meal!!

 

Paggino

White Wine IGT Toscana. The Paggino, which in the dialect of the Val di Chiana means small camp in a shady and cool, is a Tuscan white wine fresh and delicate with pleasant aromas of white flowers, made from a blend of Trebbiano and Vermentino Grechetto.

 

The grapes are selected and harvested by hand in boxes presses are de-stemmed and placed in stainless steel at low temperatures for one night. The day after the grapes are pressed with accurate separation of Torchiati which are then processed separately. After a subsequent transfer must start the fermentation in stainless steel at controlled temperatures below 20 degrees. After fermentation, and after several decanting to clean the wine from the lees, the product is aged in steel for 5 months and then one month in bottle.

 

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