CONIGLIO ALLA CACCIATORA

Il vero coniglio alla Cacciatora cucinato nel tegame come facevano le nonne… pochi ingredienti, tanto sapore!
Questa semplice ricetta esalta la bontà della carne di coniglio, tenera e magra, ottima da inserire nelle diete dimagranti e degli sportivi.
Alloro e rosmarino, vino rosso e pomodoro, e otteniamo un secondo piatto davvero invitante e un sugo aromatico per condire la pasta.

Guarda anche: https://www.youtube.com/playlist?list=PL2m7gkUtYWodoIjNXs8rweCKJjGj0XIPO

LINK RAPIDI:

00:00 ingredienti & intro
01:14 rosoliamo il coniglio
03:29 …e otteniamo un sughetto speciale

Today's recipe features rabbit, a tender meat with a delicate flavor… but rabbit's benefits don't end there. It's a lean meat with very little fat, and of this fat, omega-3 essential fatty acids are abundant, which are very beneficial for our cardiovascular system and also perform vital anti-inflammatory functions. Rabbit also contains a lot of protein—noble proteins, the ones we ingest with meat , and these proteins are vital for our muscle health. But beyond that, I really like rabbit because it's so versatile in the kitchen. We can prepare it in so many different ways. Today's recipe for rabbit cacciatore is an ancient, very simple one. I recommend making a little extra sauce because, when added to the pasta, it's truly delicious. For this recipe, I use rabbit shoulders. The rabbit shoulder is even softer than the leg. These should be floured …and we shake off all the excess flour. In a large skillet, add some oil… this is extra virgin olive oil, and add some rosemary and two bay leaves. Brown the rabbit shoulders on both sides. After 5 minutes, turn the meat. Add salt, pepper to taste , and two cloves of garlic, which I peeled and crushed. After a few minutes, add the red wine, which we'll let evaporate before covering with a lid. Turn the rabbit over and top with some tomato pulp. Replace the lid and cook slowly. After 40 minutes, the rabbit is perfectly cooked. I add a teaspoon of chili pepper oil, which I really like. And as you can see, we've also obtained quite a bit of sauce. I'll pour this sauce over some spaghetti and make a dish that's not only delicious, but also very visually appealing. I'll be making a short video, so don't miss Thursday's video, because you'll see how I'm going to plate this spaghetti in a rather original way.