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Rabbit legs with Refosco dal peduncolo rosso
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
for 4 people
Ingredients
12 rabbit legs,
8 hearts of frozen artichokes,
2 onions,
1 clove of garlic
1 carrot,
1 coast of celery,
1 bay leaf,
3 leaves of sage,
1 sprig of rosemary,
2 cloves,
30 g of flour,
50 g sliced bacon,
½ litre of Refosco dal peduncolo rosso
2 tablespoons olive oil,
salt.
Introduction
The rabbit continues to be an animal whose meats are much sought after in the kitchen. Different and varied specialties in the cooking system, although it must be said that the individual recipes differ for subtle differences. One of the secrets lies in the attention paid to meat during cooking. The addition of the Refosco dal peduncolo rosso gives the dish a full and robust flavor.
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