Coniglio e olive

Coniglio e olive
Ho scaldato dell’olio in un tegame largo e basso, con un paio di spicchi d’aglio, un rametto di rosmarino e una foglia di alloro (opzionale: poco peperoncino).
Appena l’aglio si è imbiondito ho aggiunto mezzo coniglio, fatto a pezzi, e ho fatto rosolare per bene.
Ho quindi sfumato con vino bianco, aggiunto sale e olive verdi a rondelle (ma ci stavano d’incanto delle taggiasche), ho incoperchiato e fatto cuocere a fuoco dolce per una mezz’ora, mescolando una volta ed aggiungendo al bisogno poca acqua calda.

19 Commenti a “Coniglio e olive”

  1. Barbara scrive:

    Grandeee l’aspettavo questa la faccio sicuramente!

  2. Federico scrive:

    …quanno le vacche c’haveveno la cote…
    coda, codesta nun è vita!
    come t’hanno ridotto:
    ch’ai la coda, c’hai er coraggio, ma t’è manca l’inneggio!
    viva la coda alla vaccinaraaaa!
    by Pippo Franco (non sono impazzito)

  3. dario scrive:

    verrà bene anche il pollo ? E’il caso di provare, domani ti faccio sapere :-)

  4. consy scrive:

    Federico sei fuori :)

    Dario fammi sapere, anche se con il pollo farei un poco diversamente: metterei tantissimi spicchi d’aglio vestiti, a formare una bella cremina, poi sul finire aggiungerei le olive.

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