How many of you have tasted or at least heard of the famous “Seuppa à la vapeuleunnentse” or “Favo” from Ozein? Today we want to share with you a recipe of our valley, perhaps less known but equally tasty: the rabbit with dried plums, accompanied by snow peas and boiled potatoes That’s quicker to eat than to pronounce it!
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Rabbit with dried plums
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people
Ingredients
For the rabbit
- 1 rabbit cut into pieces
- a dozen dried plums
- 1 sprig of rosemary
- 1/2 bottle of beer
For the side dish
- 500 g of mangetout peas or snow peas
- 2 spring of onions
- 4 medium potatoes
Instructions
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Saute the rabbit, cut into pieces, in a pot with a little olive oil, until it assumes a beautiful golden color.
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Salt every piece of meat according to your taste, add the prunes and the rosemary. Remember to use the plums with the kernel, because they won't dissolve completely during cooking.
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Drizzle everything with half a bottle of beer, reduce heat to low, cover the pot and simmer 35 minutes.
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Meanwhile, peel the potatoes, cut in half and boil in salted water for 30 minutes.
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Prepare the peas, breaking them in half and taking away their edge.
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Finely chop 2 onions, let them fry with a few tablespoons of oil.
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Add peas, fry a bit, then sprinkle with a few tablespoons of water, cover and finish cooking: about ten minutes will be enough.
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Meanwhile, the rabbit is cooked to perfection. Remove the rosemary and raise the heat to dry any residual sauce.
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Serve hot rabbit pieces with boiled potatoes and peas mangetout on a platter, do not forget to water the meat with its cooking sauce. The plums in addition to having impregnated with their scent the meat during cooking, give a delicious sweet taste to the whole dish.
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