Proof Of Community Service Template Letter

Old Rabbit 'dos \u200b\u200band abrupt'

My butcher is a boutique style. E 'managed by two men, John and Franc, I almost have you personally, one by one and with lots of close up of paw, the animals which you need the meat. What's more the prices are incredibly pop! This course is only possible because I have the incredible good fortune to live in the hills of Monferrato, in Piedmont. Is not it amazing that over the years a large Turin group of my friends has the habit to stock up on meat here by John and Franc every time I come to find. I myself during my 'German period' exported regularly (and probably illegally, who knows?) 3 or 4 weeks of supplies in the trunk of the car!

No surprise then when the other day John sold me a rabbit commending cook 15 minutes longer than usual because the animal came from the warren of its neighbor. Ergo, she was lovingly raised and nurtured as it always does in our farms, eating grass and pelleted feed. It was also clear that his life as a rabbit 'as before' period was much more than blink classical animal breeding industry. It was, as it was once, a rabbit 'fact'.

I could not wonder that honor this tradition with an ancient recipe of Asti: the Rabbit "dos and abrupt" (literally, sweet and sharp) as there teaches the teacher who is in his valuable Manual Giovanni Goria Kitchen Piedmont Hills and Vignaiolo , ed. Franco Muzio, a must for anyone interested in knowing and play the best classic dishes Monferrato.

Ingredients:

a rabbit into pieces

2 tablespoons olive oil

garlic and rosemary

1 tablespoon flour

a bottle of barbera Young

1 / 2 cup wine vinegar

2 tablespoons sugar

1 tablespoon unsweetened cocoa

5 cloves

5 juniper berries

1 piece of cinnamon

nutmeg

1-2 handfuls of dried macaroons

; Hop the rabbit in a pan with oil, garlic and rosemary, salt and pepper. Q When is gold dust with the flour mix well and cook for a couple of minutes. Transfer into a large pot add the wine, vinegar, sugar, cocoa, cloves, cinnamon, juniper berries, nutmeg. Check the salt.

Put the lid and let simmer until the rabbit begins to break away from the bones turning occasionally.

Remove lifting the lid and reduce heat and making the sauce. In last sprinkle with crumbled amaretti and serve, preferably with a good polenta.