Recipe - Rabbit In Potacchio

1 lg Rabbit, 3 to 4 pounds, cut
into pieces
Flour
6 tablespoon Virgin olive oil, plus 4T
4 Shallots, thinly cut or sliced up
3 Cloves garlic, thinly cut or sliced up
3 tablespoon Fresh rosemary leaves,
chopped
2 Dry hot chilies, whole
Juice of 1 lemon, plus
Zest of 3 lemons
1 pound Canned peeled tomatoes,
drained and roughly chopped
12 ounce Dry white wine

Wash and dry the rabbit pieces and dredge in flour. Season with salt and
pepper.

In a 14 inch frying pan, heat 6 tablespoons olive oil until just smoking.
Cook the rabbit pieces until golden brown, 3 or 4 at a time, and remove to
a plate. Drain old oil and add new with shallots, garlic, rosemary and
chilies and cook until soft and translucent, about 8 to 10 minutes. Add
lemon juice, zest, tomatoes and wine and bring to a boil. Add rabbit pieces
and drippings and return to boil. Lower heat and simmer until rabbit is
cooked through, about 15 to 20 minutes. Season with salt and pepper and
serve.

Yield: 4 servings

Recipe by: Molto Mario

Posted to MCRecipe Digest V1 #461 by "suechef@sover.net"
suechef@sover.net on Jan 31, 1997.