Rabbit legs with lemon and rosemary
Published on 20 September 2015
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Ingredients and method
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INGREDIENTS FOR 2 PEOPLE
2 rabbit legs
1 garlic clove
1 rosemary sprig
3/4 sage leaves
Half a salt-preserved lemon
4/5 tablespoons extra virgin olive oil
Rosemary powder
Half a glass Chiaretto or white wine
1 glass water or stock
Salt, pepper
A simple, delicious dish for rabbit lovers.
I wash and dry rabbit legs and herbs.
I heat oil and garlic in a frying pan.
I brown legs with herbs on both sides.
I add salt and pepper.
I deglaze with wine.
I chop salt-preserved lemon from Valerio Giacomini's organic farm in Gargnano on Lake Garda.
I add to rabbit.
I add a glass water or stock, cover and cook about 1 hour, turning often and adding liquid if needed.
Once tender, I serve with rosemary powder from the same farm.
A flavoursome dish full of local flavours, with distinctive salt-preserved Garda lemon. Serve with baked potatoes and a simple salad.
2 rabbit legs
1 garlic clove
1 rosemary sprig
3/4 sage leaves
Half a salt-preserved lemon
4/5 tablespoons extra virgin olive oil
Rosemary powder
Half a glass Chiaretto or white wine
1 glass water or stock
Salt, pepper
A simple, delicious dish for rabbit lovers.
I wash and dry rabbit legs and herbs.
I heat oil and garlic in a frying pan.
I brown legs with herbs on both sides.
I add salt and pepper.
I deglaze with wine.
I chop salt-preserved lemon from Valerio Giacomini's organic farm in Gargnano on Lake Garda.
I add to rabbit.
I add a glass water or stock, cover and cook about 1 hour, turning often and adding liquid if needed.
Once tender, I serve with rosemary powder from the same farm.
A flavoursome dish full of local flavours, with distinctive salt-preserved Garda lemon. Serve with baked potatoes and a simple salad.Original source: https://incucinaconlilly.com/2015/09/20/cosce-di-coniglio-al-limone-e-rosmarino/
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