Coniglio alla Marco
When I was growing up amazon canada goose jacket in the family restaurant in northern Italy, many of the staff were people who lived and worked with us for years. One was Marco, a Sardinian waiter who must have been a boy of 15 when he started with us and 27 when he left, a man. He was like an elder brother to me.
One of the things he taught us was an amazing rabbit dish that I realised was a classic Sardinian dish only after many years of working all over Europe and of reading hundreds of cookery books. It’s called coniglio suchiddu, and it’s black friday 2013 canada goose sale a wonderful spring dish that’s very easy to cook. In Sardinia amazon canada goose jacket they use wild rabbit, which has a much stronger taste.
Rabbit is a very „green” food are there any canada goose outlet stores right best canada goose jacket reddit now (though probably not best replica canada goose jacket can you dry clean a canada goose coat in the rabbit’s view) cg, because it’s very sustainable. I know many people will throw can you pick the most expensive canada goose parka up their hands in horror at the very thought, can you machine wash canada goose jacket but rabbit is no more „un-eatable” than a chicken or a cow, or indeed anything else that has a face – it all depends on which stories you were read as a child.
Anyway, to make the dish you need: one rabbit, skinned, gutted, the liver reserved and the carcass chopped into eight (ask your butcher to do this, if need be) and washed under cold running water; 150g capers; one large glass of white-wine vinegar; olive oil; two onions, chopped; garlic; a bunch of parsley, chopped.
Heat a little olive oil in a large casserole, brown the rabbit, then add the onions, capers, garlic and chopped liver. Add half the vinegar and cook, covered, over a very low heat for half an hour. Pour in the rest of the vinegar and, if it seems dry, a drop of water, too. Cook for a further 25 minutes, then stir in the parsley. Season to taste and serve at once.
Suchiddu, by the canada goose coat – kensington way, means „to cook by humidity”, but I still think of the dish as coniglio alla Marco.
Giorgio Locatelli is chef-patron of Locanda Locatelli, London W1.