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1 rabbit (about 1½ kilos), cut into portions
1 teacupful olive oil
1 glass good quality wine vinegar
3 soup-spoonfuls rosemary leaves
3 cloves garlic, crushed
salt
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Heat the oil in a deep frying pan. Toss in the garlic and as soon as it begins to burn, take it out.
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Lightly flour the rabbit and fry until golden on both sides. |
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Add the rosemary leaves and quench with vinegar. Turn down the heat and put the lid on the pan.
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In three minutes all is ready. Garnish with a starchy food, such as fried potatoes and wash down with a good white wine.
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An old recipe with truly excellent results. The ideal combination of rosemary and vinegar, much loved and much used, performs its miracle here too, with the aid of a touch of garlic.
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