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Giuseppina's Rabbit (recipes second courses)
| Joint thè rabbit and add a glass of strong wine vinegar, a dove of garlic and 2 spoonfuis of chopped parsiey. Cook slowly, with thè lid on, for about 15 minutes. Then add about 50 cc of Traditional Balsamic Vinegar and 1 spoonfui of chopped parsiey; finish cooking, without a lid, for about 15 minutes over a low heat, stirring often. Serve thè rabbit, which will be black and have a sweet-and-sour flavour, with a salad of field chicory. |
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