Recipe rabbit cacciatore or making of Procida. Here’s how to make the island of Arturo

The recipe from Procida rabbit cacciatore has ancient origins. And 'thanks to Anjou, who loved hunting, that later became typical dish of the Gulf Islands

ricetta coniglia cacciatora alla procidana

Recipe rabbit cacciatore procidan version.

Procida, comes this time by our friend Gianluca, a recipe really lick your lips and mustache for those who have them. The rabbit to Procida, Ischia as well as that, it’s a very tasty dish, and of great value. A Procida, probably the rabbit you have not ever brought up in the pit as well as it was done in Ischia, but the right nutrition in both islands, has always created from the meat a delicious taste. We receive and publish cum as required recipe-story the rabbit cacciatore as he prepares to Procida.

“Although I did not eat the rabbit age of 14, and the precise reason not even remember, I have to agree that one of the most appreciated dishes of Procida kitchen is just the rabbit cooked peasant way, those who have managed to preserve over time traditions, ancient and genuine. If anyone has a chance to eat a rabbit grew as did my grandparents and the old-fashioned peasants, rest assured that appreciate the difference with those raised in factory farms, and perhaps this is the reason for my withdrawal. The difficulty to find such a specialist bred style. Raising old animal was in fact the most important phase which then gave the meat flavor and special aroma. I still have very clear in mind the days spent with grandparents to pick up what they needed to grow the rabbits to consume all together for religious holidays. Served vine twigs, leaves lemons, apples peels and dry bread, but every farmer had secrets that often disagreed and handed down only to their closest relatives. The only unpleasant but necessary parenthesis, it was the killing of rabbits, because we children attach to those small animals.

There was, however, explained that of course is the food chain that works well and that the important thing was to respect them as they grow. In the days of celebration it was always there, and it still is today, on our tables the rabbit cacciatore cooked and the smell that he felt on the streets around noon at the exit of the Mass was the same in any street or alley that going to walk home. Who I cherish a memory with particular affection is related to a Claus in what we very many grandchildren and grandmother really did a nice surprise. In fact, it is known that the most coveted piece of children rabbit is the front mounting leg and often fought to make sure, the grandmother thought it well to make sure that each grandchild had its “little leg of forward” with the inevitable chips accompanying, cut his way, and just a little fried before serving the second, so as to avoid certain disappearance prior to being served.

Coming up today, lately I met a farmer who raises rabbits with passion only for him and for his family, just as did my grandparents, and the fact that we are very good friends I was lucky enough to receive one as a gift. I wanted so that my daughter could have the chance to try these flavors, and I then tried his hand in its preparation in the manner of my grandmother and with the advice of my mother and my mother-in-law, who still prepared according to traditional island. I ate just a little ‘, but the other diners apparently they liked. They raided the flat in no time at all.

We come now to the preparation and the ingredients of the recipe:

1 rabbit of about 1200/1300 gr
2/3 glasses of white wine (Falanghina or tuff greek)
Hanging cherry tomatoes (or datterini), 250/300 gr
Extra virgin olive oil (and who has a bit ‘of lard), ½ cup at least
Two cloves of garlic and a sprig finely chopped parsley
Sprig of rosemary
Salt and pepper (and / or pepper) to taste

After splitting into pieces the rabbit brown it in plenty of olive oil and lard in a pan high enough and large terracotta. Once browned, add the dry chopped garlic and parsley, chilli or pepper and the rosemary and continue to let it brown over high heat fading slowly with white wine for about an hour. After the first hint of alcohol, also add the tomatoes split in at least four. Bake for maximum another half an hour on a slow fire covering the pan with the cover and continuing to blend with the wine or hot water according to need. At the end of cooking, when the sauce is well pulled and the rabbit and well colored, find out the pan and add the chopped fresh parsley duly before serve.