Today we present a traditional italian recipe which is especially appreciated in winter time. Our friend and cooker, Davide, realized it for us and, we assure, it was really delicious and tasty!
The most important thing, as always, is to find fresh and quality product. We have made just a modification which helped the meat to be more savory.
Let's start cooking it!
Serving size 6
For the meat
1, 200 gr of cut rabbit
1 white onion
2 springs of fresh rosemary
2 dry laurel leaves
1/2 lt of vegetable broth (1 carrot, 1 tomato,1onion, a piece of celery, 1 clove)
4 spoons of extra virgin olive oil
100 gr of black olives
1 clove of garlic
An half little spoon of thyme
1 glass of red, still and young wine
40 gr of pine nuts
salt and pepper to taste
For the marinate
4 to 5 mature oranges
1 juniper berry
For the polenta
500 gr of polenta (mais flour)
2lt of water
A pinch of salt
First of all prepare the marinate: put the meat into a bowl and squeeze the oranges on it, letting all the juice coming out. Add the juniper berry and the clove, cover and leave it for at least 2 hours.
Meanwhile prepare the vegetable broth with the ingredients and make it cook and boil at low heat for an hour about. When it's ready, set it aside.
When the meat has marinated enough, take a large pan, put the olive oil in it, cut the onion, the garlic and when oil is hot enough but not too much, add the onion and the garlic, make it fry and add the meat. Turn it a couple of time till it gets a little crusty and then add the red wine.
Let the wine evaporate and add all the other ingredients: laurel, rosemary, thyme and the black olives and the pine nuts.
Add a little bit of broth once at a time , cover and make it cook for an hour and half around: this depends on the size of the meat pieces.
When it's ready it must be well cooked and the sauce reduced to a very smooth creme.
Leave it warm and start preparing the polenta. Put the water with salt, not too much, to boil.
When water starts boiling add the polenta powder and continue to stir. Make the polenta cook for about 40 minutes, stirring it every 4 to 5 minutes.
When the polenta is ready, you can compose your dish, putting the polenta first and then the meat.
Serve it warm and with a good, still, young red wine.