Kanin i tomatsovs
En smagsfuld kødret, der serveres af liguriske familier som hovedret uden tilbehør.
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SERVINGS
4
PREP IN
2 TIMER OG 30 MINUTTER
1 ready to cook rabbit
1/4 clove garlic
1 tbsp olive oil
1.8 l unseasoned tomato juice
Salt
Freshly ground black pepper
1 sprig each of basil, marjoram and parsley, finely chopped
1/4 clove garlic
1 tbsp olive oil
1.8 l unseasoned tomato juice
Salt
Freshly ground black pepper
1 sprig each of basil, marjoram and parsley, finely chopped
- Skær kaninen op i de enkelte dele: Lår, forben og ryg skal skæres eller hugges i stykker i lige store størrelser. Fedt og indmad skal fjernes.
- Finely crush a quarter of a clove of garlic with a little salt using the end of a knife – there really should only be a hint of garlic in this dish! Fry the garlic in 1 tbsp of olive oil in a stock pot. Add the rabbit parts and sear on a high heat. Season with salt and pour in 1.8 l of tomato juice. Bring to the boil, season again with salt and pepper, add the finely chopped herbs (basil, marjoram and parsley) and simmer gently for about 1.5-2 hours.
- Saucen bør ikke reducere, den skal forblive flydende. Tilsæt om nødvendigt lidt vand. Smagen er vigtig.