leg of rabbit with red peppers Ingredients for three persons: 4
rabbit thighs cut in half (eight pieces in total)
2 large red peppers 3 tablespoons extra virgin olive oil
1 red onion, scallion-like
10 fresh tomatoes 1 shallot
5 potatoes 1 handful of capers
salt 1 pinch pepper mixed aromas of wet
half cup of brandy
I put the rabbit legs in a Pyrex baking dish with brandy diluted in water for two days in the freezer.
Once thawed in time (the night for the morning) I separate the meat from liquid and drain a few minutes.
I put my legs to fry in a nonstick pan with 3 tablespoons extra virgin olive oil and cover with aluminum foil, add the brandy and continue to cook a few minutes, add salt and pepper to taste
When I remove the browned perfectly and I put the Cover with a hot plate.
add to pan cooking onion and scallion slices, stir a few minutes and also join the peppers cut into small flaps without seeds.
continue cooking peppers and join the tomatoes in half and cut the potatoes into chunks, each time I add a bit 'of water or broth if too dry or is likely to attack.
Towards half-cooked, move it to fire even the rabbit legs and add a handful of capers that step quickly under water desalination. Add
sometimes a bit 'of water or broth.
cooked, if you need a little dusting 'of flour through a strainer to thicken.
