Lapin à l’italienne (Rabbit Italian Style) Un plat rustique et parfumé, typique de la cuisine italienne, souvent appelé coniglio alla cacciatora (lapin du chasseur). Ingrédients (4 personnes) 1 lapin découpé en morceaux 4 c. à soupe d’huile d’olive 1 oignon moyen émincé 2 gousses d’ail hachées 400 g de tomates concassées (ou tomates pelées) 15 cl de vin blanc sec 1 branche de romarin 1 feuille de laurier 1 c. à café d’origan Sel, poivre noir Facultatif (mais très italien) : olives noires ou vert
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Lapin à l’italienne (Rabbit Italian Style) Un plat rustique et parfumé, typique de la cuisine italienne, souvent appelé coniglio alla cacciatora (lapin du chasseur). Ingrédients (4 personnes) 1 lapin découpé en morceaux 4 c. à soupe d’huile d’olive 1 oignon moyen émincé 2 gousses d’ail hachées 400 g de tomates concassées (ou tomates pelées) 15 cl de vin blanc sec 1 branche de romarin 1 feuille de laurier 1 c. à café d’origan Sel, poivre noir Facultatif (mais très italien) : olives noires ou vert
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