Ristorante "Trattoria Da Probo"
Ingredients and quantities

Quantities for 4 people:

  • 1 rabbit
  • 500ml balsamic condiment
  • 300ml dry white wine
  • 4 cloves garlic 2tbsp “Aragosta” traditional balsamic vinegar of Reggio Emilia PDO
  • rosemary and seed oil
  • salt and white pepper

Rabbit cooked in balsamic vinegar

Type of recipe: Main courses

Click on the photos to enlarge

Preparation method:

Cut the rabbit into 12 pieces. Prepare the marinade by combining, in the following order, the salt, chopped garlic and rosemary, balsamic condiment, wine and oil. Place the rabbit in the marinade, taking care to ensure all the pieces are completely emerged and leave for 24 hours. Cook in the oven for about 1½ hours. Serve by adding a drizzle of “Aragosta” traditional balsamic vinegar.

Print the recipePrint the recipe