You know, winter foods requires more 'hard-working and with the cold even if you eat a bit' more 'of calories is good, no?? That is one tradition but is usually embraced by "little people" because it is tasty, not to mention that in a single effort to solve the problem of the first and second ... try it! Sure it takes a rabbit "the farmer", yes, because unlike those we find in the supermarket (terribiliiiii!!) Knows just what "rabbit", which itself is a very delicate flesh ...
Paccheri RAGU 'RABBIT
a rabbit into pieces
carrot, celery, onion
parsley 1 clove garlic, rosemary dress
a piece of lemon peel
dry white wine tomato sauce
EVO oil salt and pepper to taste
Place the rabbit cut into pieces and degreased in water at least a couple of hours.
In a saucepan large sauté the garlic with the parsley, add the rabbit and cook it and add the carrot, celery and onions that we have previously minced, and then blend it all with white wine. At this point, add a little water, tomato sauce, a sprig of rosemary and lemon zest. Cook with the lid (Checking the area and turning it from time to time ...) for about 40 minutes, adding water and adjusting salt and pepper.
When cooked in a large frying pan put the sauce with the wet, a bit 'of rabbit meat is chopped and boned and a round of good olive oil. Once cooked pasta toss the bag of ..... and let the rest of the rabbit to serve as a second!
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