Polenta with Rabbit Stew

Name: Polenta with Rabbit Stew (Polenta e Spezzatino di Coniglio)
Yield: Serves 4
Cuisine: Italy
Ingredients: 3 oz (75 g) black olives, stoned; 1 large glass white wine; 1 X 4½ lb (2 kg) rabbit, jointed; 1 sprig fresh rosemary; 1 stick celery, chopped; 2 tablespoons tomato purée, diluted with 4 tablespoons warm water; salt and pepper; 5 tablespoons olive oil; 1 small carrot, scraped and chopped; 12 oz (350 g) polenta flour (preferably yellow and fairly coarse in texture); 2 pints (1.2 litres) cold water; 2 cloves garlic, peeled and finely chopped

Polenta e Spezzatino di Coniglio

Preparation info

Serves
4

Difficulty
Medium

Appears in

Italian Regional Cookery

By Valentina Harris

Published 1990

About

Polenta used to be the staple diet of Italian peasants all over central and northern Italy, from Emilia Romagna upwards.

If you are one of the many who recoil from cooking or eating rabbit, this dish works equally well with chicken or stewing veal, pork or beef.

Ingredients

1 X 4½ lb (2 kg) rabbit, jointed
1 large glass white wine

Europe
Italy
Stew
Gluten-free
Mediterranean

Method

Wash the rabbit and dry it carefully, put it in a bowl and cover with the white wine. Heat the oil and fry the garlic for about 5 minutes, then add the carrot, celery and rosemary. Stir and cook for about 8 minutes, then add the diluted tomato purée and stir carefully.

Drain the rabbit pieces, reserving the wine. Put the pieces of rabbit in the pan with the carrot and celery and raise t