Osteria dei Battibecchi
Ingredients and quantities

Quantities for 4 people:

  • 1 free-range rabbit
  • 5 potatoes
  • 4 fresh red tomatoes
  • 1 glass Trebbiano wine
  • 2tbsp lard or ½ glass extra-virgin olive oil
  • 5 garlic cloves
  • rosemary and pepper
  • Cervia salt

“Teresa-style” rabbit with red potatoes

Type of recipe: Main courses

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Preparation method:

Cut the rabbit into pieces and place in a pan with the whole garlic cloves, rosemary (just the needles), salt and pepper. Add the 2 tbsp of lard or ½ glass of olive oil.
Cover and cook over a low heat for about 2 hours. Remove the lid and continue to cook over a high flame to brown the rabbit. Add a glass of Trebbiano wine and leave to evaporate.
In a frying pan, brown the roughly chopped potatoes on both side, then add the sliced tomatoes. Cover and cook for about 20 minutes. Finish cooking the potatoes with the rabbit and tomatoes. Cook together for about 5 minutes and serve.

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