Rabbit braised in Barbera d’Alba Vietti
Serves 4 or 6 people
1 rabbit, not very large, cut into pieces
2 tablespoons olive oil
salt and pepper
1 clove of garlic, minced
2 slices of ham or bacon, chopped
1 tablespoon chopped parsley
1/4 bottle of Vietti Barbera d’Alba
5 ripe tomatoes, peeled, (fresh or preserved), chopped
1 cup of water
Put the rabbit pieces in a frying pan with olive oil, salt, pepper, garlic and sauté slowly until browned. Then add the ham or bacon with parsley. Continue to fry for a few minutes.
Then add the Vietti Barbera d’Alba and continue cooking over medium heat until the wine has evaporated. At this point add the tomatoes and water, and continue cooking over moderate heat until the meat is thoroughly cooked (about an hour).
With the compliments of:
CANTINA VIETTI, 12060 Castiglione Falletto, Piedmont, Italy.