Albergo Ristorante "La Maddalena"
Ingredients and quantities

Quantities for 6 people:

  • 1 rabbit
  • 400g chestnuts (preferably fresh)
  • 1 glass white wine
  • 60g lard
  • 40g butter
  • 1 clove garlic
  • 1 sprig rosemary
  • 150ml traditional balsamic vinegar of Reggio Emilia PDO
  • 2tbsp extra-virgin olive oil
  • dry Marsala
  • salt and pepper

Rabbit with chestnuts in balsamic vinegar

Type of recipe: Main courses

Click on the photos to enlarge

Preparation method:

For the rabbit: Wash the rabbit, dry well and cut into pieces. Lard each piece then season with salt and pepper and fry until golden in a little oil and butter in a pressure cooker, adding garlic and rosemary. Add the wine, close the pan and when it begins to simmer, lower the heat and cook for about 20 minutes.

For the chestnuts: Boil the chestnuts leaving them slightly firm. Cook in a pan with some butter, dry Marsala and balsamic vinegar until they produce a thick sauce.

Place the pieces of rabbit in a serving dish with the chestnuts in the middle (and pour the sauce over the entire dish). Finish off with a few drops of traditional balsamic vinegar of Reggio Emilia PDO.

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