Coniglio al cioccolato – Rabbit with chocolate


Coniglio CioccolatoConiglio al cioccolato

 

 



coniglioCioccolato coniglioCioccolato2 Ingredienti:
1/2 coniglio
1 cipolla
1 coste di sedano
1 foglie di alloro
17gr di pinoli
17gr di uva passa
1 carota
10gr di semi di finocchio selvatico
1/2 bicchiere di aceto bianco
12 gr di zucchero
30 grammi di cioccolato amaro
Farina
Olio evo
sale, pepe

Preparazione:
Spellate il coniglio e riducetelo in pezzi; infarinatelo (3) e fatelo rosolare in un tegame con dell’olio caldo finché sarà dorato da tutte le parti (4).
In un tagliere tritate la cipolla, la costa di sedano, e la carota.
In un tegame, a fuoco moderato, soffriggete le verdure nell’olio (1); aggiungete le foglie di alloro, i pinoli, l’uva passa, e i semi di finocchio (2).
Appena anche le verdure saranno ben dorate, unite il coniglio già soffritto, il sale, il pepe e cospargete con lo zucchero e con la cioccolata a pezzetti (5).
Rimescolate ed irrorate con l’aceto (6), coprire e fare cuocere a fiamma lenta finché si sarà formata un sugo piuttosto consistente (7).
Servite caldo.


Rabbit with chocolate

Ingredients:
1/2 rabbit
1 onion
1 celery
1 bay leaf
17gr pine nuts
17gr raisins
1 carrot
10g fennel seeds
1/2 cup of white vinegar
12 grams of sugar
30 grams of dark chocolate
flour
extra virgin olive oil
salt and pepper

Preparation:
Peel the rabbit and cut it in pieces, flour it (3) and brown it in a pan with hot oil until browned on all sides (4).
On a cutting board chop the onion, celery, and carrot.
In a saucepan, over medium heat, fry the vegetables in the oil (1), add the bay leaves, pine nuts, raisins, and fennel seeds (2).
As soon it is well browned, add the already fried rabbit, salt, pepper and sprinkle with the sugar and the chocolate into small pieces (5).
Reshuffle and drizzle with vinegar (6), cover, and cook over a low flame until sauce has formed a rather substantial (7).
Serve warm.

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One Response to Coniglio al cioccolato – Rabbit with chocolate

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