Salve a tutti,
ieri sera per cena ho fatto il Coniglio alla Cacciatora.
E' una carne molto magra quindi va bene per molti usi e cotture, ma se fatta al forno bisogna tenere conto di alcuni accorgimenti.
You should always make a marinade with oil, wine and herbs, so that the meat with flavor and becomes softer (as it is marga, had no fat cooking tends to harden).
Then we put the rabbit in a baking pan with all the herbs and the "liquid" we used to marinate, four tablespoons of olive oil and half a glass of wine, and bake at 180 degrees for 40 minutes.
I've added a handful of olives and some cherry tomatoes, to give more flavor and color to make the dish.
To start I made a panzanella, bread dipping a little, then I seasoned with vinegar, salt, pepper and a drizzle of olive oil.
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