1 rabbit — cut into portions
30 grams butter
1/2 litre dry white wine
2 tablespoons white wine vinegar
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.
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
- 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
- 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.
- Add the meat and stir-fry until it is browned all over.
- Add the wine and let it reduce until it has almost completely evaporated.
- Add the tomatoes along with 150ml warm water.
- Cover and simmer over a low heat until the meat is tender, 1-2 hours.
Beef in white wine