Rabbit at the stimpirata
24 recipes
Rabbit and carrots with shitake mushrooms
ingredients
servings
4
Rabbit
600 grams
Carrots
12 unit
Onions
2 unit
Celery
4 stems
Potatoes
4 unit
Dried mushrooms
40 grams
Extra virgin olive oil
3 spoons
second courses from Italy
Rabbit and carrots with shitake mushrooms
Rabbit and carrots with shitake mushrooms
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A dish with a vague hint of Asian thanks to the presence of shitake mushrooms. They are commonly found dried in ethnic food and are excellent for many preparations.
preparation
step 1
Put to hydrate the mushrooms (about 4/5 mushrooms per head) in water for a few hours, changing the water half the time. I cut them into strips in half the time, so in the remaining time they get better hydrated.
step 2
Prepare the boiled rabbit with all the vegetables in lightly salted water. It takes about an hour of cooking, and potatoes, celery and broth can be kept aside for other dishes.
step 3
Remove carrots and rabbit from the broth, and cut into small pieces. In a large pan (wok) heat three tablespoons of oil and cook the mushrooms cut into small pieces and well wrung for a few minutes.
step 4
Once the mushrooms are sautéed, add the rabbit without bones and pieces together with the carrots and sauté for a few minutes over high heat, until the carrots and the meat have a roasted appearance.
step 5
Serve and serve hot. I served it with a homemade curry focaccia ... Enjoy your meal!
