Descrizione
Ligurian rabbit is one of the PATs of the Liguria region and is prepared by stewing and sautéing the animal’s meat in pieces in a pan, blended with traditional red or white wine (for example Vermentino or Rossese di Dolceacqua) with olives, pine nuts, onions and herbs (thyme, rosemary, marjoram, bay leaves and/or sage). In the original recipe, the liver and head are pounded and cooked separately to extract the juice.It is sometimes served with a side of boiled or roasted potatoes.
Recensioni
Ancora non ci sono recensioni.