Grandma
Ada's Rabbit Sauce
INGREDIENTS:
1
rabbit
50 grams (approx. 1.8 ounces) of tomato paste
1 thin slice of lard
rosemary
2 garlic cloves
1/2 onion parsley
1/2 cup of extra virgin olive oil
salt and pepper
PREPARATION:
Carefully
clean the rabbit. Cut it into small pieces. Put the liver
aside. Drain it well and pat it dry with paper towels. Put
the pieces of rabbit in a wide pan with two garlic cloves
and a bundle of rosemary tied with a string to keep the
leaves together. Heat it over a very low flame to evaporate
all of the water. Drain the bottom of the pot. When the
meat is dry, add a mixture of the lard, the onion, the liver,
a little parsley and some more rosemary. Also add the olive
oil. Let it cook until the rabbit gets a nice golden brown
color, then add a cup of white wine. When the wine has evaporated,
add salt, pepper and the paste dissolved in a cup of water.
Let it cook slowly for at least an hour. A great sauce will
form on the bottom of the pan to top your homemade tagliatelle.
You can serve the rabbit as a main course. It's also excellent
together with the pasta. Grandma Ada made it in the fireplace
over coals.