Rabbit marinated in white wine

 Coniglio marinato.

Serves 6

marinated rabbit ingredients

  1      rabbit — cut into portions
  30   grams  butter
  1/2 litre  dry white wine
  2     tablespoons  white wine vinegar
  1     onion
  1     carrot
  1     stick  celery
  3     tablespoons  olive oil
         salt and pepper

  • Put the rabbit pieces in a dish along with the onion, carrot, celery, wine, vinegar and a few peppercorns. Marinate for at least 6 hour in the fridge.
  • When you are ready to cook the rabbit, remove it from the marinade and dry well with kitchen paper. Add the butter and oil to a pan and brown the rabbit pieces. Season with salt and pepper.
  • Strain the marinade and add about 2 ladelfuls to the pan. Allow to evaporate a little and then cover the pan.
  • Cook over a low heat for about an hour and a quarter. If it looks like drying out, add a little more of the marinade.
  • marinated rabbit finished dish

Beef in white wine and tomatoes

This classic dish is known as spezzatino di manzo in Italian. If you serve it with polenta, it’s a meal in itself. Serves 4

Beef in white wine ingredients

Beef in white wine ingredients

  • 1/2 medium onion, finely chopped
  • 2 tbsp olive oil
  • 25g butter
  • 1 medium carrot, finely chopped
  • 1 stick of celery, finely chopped
  • 600g lean stewing beef, cubed
  • 75ml dry white wine
  • 200g tomato pulp or passata
  • salt and pepper

  1. Heat the oil and butter in a pan, add the onion, celery and cook over a low heat, stirring from time to time, for 10 minutes.
  2. Add the meat and stir-fry until it is browned all over.
  3. Add the wine and let it reduce until it has almost completely evaporated.
  4. Add the tomatoes along with 150ml warm water.
  5. Cover and simmer over a low heat until the meat is tender, 1-2 hours.
Beef in white wine

Beef in white wine