Coniglio alla cassia
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS (G.PHELPS1) | ||
| 3 | pounds | Rabbit with liver |
| 3 | tablespoons | Olive oil |
| 2 | tablespoons | Butter; melted |
| 2 | ounces | Salt pork; diced |
| ⅓ | pounds | Onions; peeled and diced |
| 2 | Garlic cloves; mashed | |
| 2 | Bay leaves; crumbled | |
| ¼ | teaspoon | Black pepper |
| 6 | tablespoons | Dry red wine |
| 1 | large | Ripe tomato or |
| ½ | cup | Canned peeled plum tomatoes; chopped |
| ¾ | cup | ;hot water |
| Salt (optional) | ||
Directions
Cut the rabbit into 6 pieces. Wash and dry the rabbit well. Chop the liver into very small pieces. Combine olive oil, butter and salt pork in a saucepan; heat.
Add onions and cook, to medium brown. Add rabit pieces and brown for 10 minutes. Add garlic, bay leaves, black pepper, and chopped liver. Stir and cook for 10 minutes. Add wine, stir, cover and cook for 5 minutes. Uncover. Add the tomato and the hot water, stir, and cook slowly for about 1 hour. Test for doneness, do not overcook.
Carefully taste for salt (optional) and if needed add just a little at this point. When rabbit is cooked, cover and keep warm until serving time. This dish goes well with any pasta. Spoon the sauce over both rabbit and pasta.
SOURCE: Leone's Italian Cookbook