Rabbit with Bell peppers and Olives

Name: Coniglio con Peperoni e Olive
Cook time: 30 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: Ingredienti per 4 persone; 1 coniglio di 1 kg; 2 peperoni verdi; 100 g di olio extravergine d’oliva; 100 g di olive nere; 1 cipolla; 1 bicchiere di vino bianco secco; sale e pepe

Coniglio con Peperoni e Olive

Tender and tasty rabbit, cooked in shallow pan with bell peppers greens, black olives and white wine.

4 servings

Easy

The rabbit with bell peppers and olives is a main course in shallow pan with a strong character, suitable for a lunch or dinner where you want to bring a warm and substantial dish to the table. The meat, delicate but tasty, finds balance in the sweetness of the onion and the bell peppers green olives, while the black olives add an intense and slightly savoury note. The dry white wine helps to perfume the sauce and make it more harmonious, without covering the other ingredients. The covered cooking keeps the meat tender and gradually concentrates the seasoning, while the browning of the bell peppers It maintains a distinct consistency throughout the dish. The result is a flavorful second course, with a concentrated sauce ideal for accompanying each bite of rabbit and vegetables.

Instructions

Voice reading

8 steps · natural Italian voice

Cut the rabbit

Cut the 2.2 lb (1 kg) rabbit into even pieces so it cooks evenly. Pat the meat dry if necessary to remove surface moisture: a dry surface promotes browning and allows for a more intense golden color.

Prepare the soffritto

Finely chop the onion and sauté it in a pan shallow pan Add the extra virgin olive oil. Keep the heat moderate and stir until the onion is soft and translucent, without letting it brown or burn.

Brown the meat

Add the rabbit pieces to the shallow pan and brown them on several sides. Continue until the meat takes on a uniform golden color: this phase concentrates the flavor and prepares the pan juicesSeason initially with a moderate amount of salt and pepper.

Deglaze with wine

Pour the dry white wine over the well-browned rabbit and let it evaporate over high heatWait until the alcoholic smell fades and the liquid reduces, leaving a fragrant and more concentrated condiment at the bottom.

Cook the rabbit

Add a little water, cover the shallow pan with the lid on and continue cooking over medium heatThe liquid should remain at a gentle simmer, without drying up completely; the meat is ready when it is fork-tender and the bottom appears thick.

Brown the bell peppers

Cut the bell peppers Quarter the greens and brown them separately in a little oil. Cook until lightly golden and tender, maintaining a firm texture; they should not fall apart before adding them to the rabbit.

Complete with olives

30 min

Add to the rabbit the bell peppers Add the browned onions and pitted black olives. Continue cooking for about half an hour, allowing the flavors to blend and ensuring the bottom remains moist but not watery.

Rule and serve

Taste the bottom and season with salt to taste and pepper. Check that the rabbit is cooked and that the seasoning has a concentrated consistency; then serve the dish piping hot, distributing the meat, bell peppers and olives evenly.

Chef's Tips

Brown the rabbit in a shallow pan large before adding it, so that the meat browns evenly and retains more flavour during covered cooking.