Spaghetti under the rabbit sauce… This sounds really tempting, doesn’t it? Today, you have a nice chance to try cooking the dish on your own by following the steps from this recipe! Hurry up to do that right now!
- rabbit fillet : 700 g
- tomatoes : 3 piece
- carrots : 2 piece
- leek : 150 g (the white part)
- spaghetti : 250 g
- garlic : 1 clove
- parsley : 1 bunch
- rosemary : 2 piece (branches)
- balsamic vinegar : 1 Tbsp
- olive oil : 3 Tbsp (1 tablespoon for the marinade and 2 tablespoons for frying)
- black pepper : 1 pinch
- salt : 0.5 tsp
- vegetable broth : 3 cup
Stages of cooking
Pour the rabbit fillet with cold water and leave for 1.5-2 hours. Then cut into long strips.
Mix balsamic vinegar with 1 tablespoon of olive oil, black pepper and salt. Add to the meat and leave in the marinade for 2 more hours.
Quickly fry the fillet on the dry frying pan without adding oil (it is already contained in the marinade) until it becomes golden.
Wash and peel the vegetables
Warm the olive oil a bit, add leek sliced into circles and carefully fry it.
Add grated carrots and keep frying and stirring the ingredient
Chop the tomatoes, add the product to the vegetables and keep stewing for 3-5 minutes more.
Place the rabbit fillet into the pot, pour vegetable broth, add chopped parsley, sliced garlic and wait until the dish boils. Then reduce the fire, cover the pot with the lid and stew until the dish is ready. Around 10 minutes before the readiness of the dish, add rosemary and salt. Do not forget to boil the spaghetti, while the sauce is being cooked!
Serve spaghetti warm under the rabbit sauce! Bon appétit!