Sicilian rabbit
by Francesco Mazzei
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Ingredients
Fresh Meat
1 rabbit, whole, 1.3kg in weight
500g of chicken bones
Oils & Vinegars
53l extra virgin olive oil
300ml of red wine vinegar
51g of olive oil
Store Cupboard
salt
pepper
2g of rosemary, finely chopped
1 tbsp of sugar
10g of double concentrated tomato paste
20g of sultanas, previously soaked in warm water
5g of pistachio nuts, shelled and peeled
5g of pine nuts
rock salt
Delicatessen
100g of pancetta
70g of olives, Taggiasca, cut in half
Fruit & Vegetables
5g of garlic, minced
100g of celery
100g of carrots
100g of onion
200g of potatoes
4 baby beetroots
4 baby carrots
4 pickled onions, Borettana
Beverages
100ml of white wine
Salad & Fresh Herbs
1 bay leaf
thyme
marjoram, chopped
chervil
Spices & Dried Herbs
1/4 tsp fennel seeds