• Image of Rabbit with vegetables
  • Image of Rabbit with vegetables
  • Image of Rabbit with vegetables

ceramic plate
dimensions: ø cm 26,5
weight: gr 700 circa

This plate is a part of a Gastrode’sign Collection, a series projected for a pubblication named “La Puglia in un piatto”, a book about traditional recipes and ceramics inspirated to the Apulia territory.

Marinate the rabbit in water and vinegar for about 3 hours. Soak the mushrooms for 30 minutes. Wash and chop the vegetables.
In a deep saucepan sauté a clove of garlic in the oil and butter, remove, and add the rabbit together with the vegetables, the herbs and bacon. Cook on a high heat and when the rabbit is browned add the mushrooms and wine. When the wine has evaporated add the stock cube and cover with warm water. Cook on a low heat until the water is completely reduced.
Pass the vegetables through a sieve or vegetable mill and spoon the purée obtained over the rabbit and serve.

_1 tender rabbit in small pieces
_50 g rolled bacon
_50 g butter
_50 g oil
_5 carrots
_3 ripe tomatoes
_1 head of celery
_1 onion
_1 clove garlic
_1 small pkt dried mushrooms
_1 glass white wine
_1 stock cube
_bay leaf and rosemary
_salt and pepper
_water as needed