HOTEL CLIO REZEPT
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Rice
to the oven to the Genoese
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Rabbit
to the ligure
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| Rice
for risotti 400 gr 2 spoons of juice of meat  Sausage 200 gr Animelle or seams 100 gr Mushrooms dry 20 gr Peas 150 gr Artichokes 150 gr Oil extra virgin of olive 2 glasses Grated Parmigiano 100 gr 1 onion little white wine grated bread |
1
rabbit of beyond 1 Kg  1 middle onion olives pit 100 gr 20 whole olives Oil extra virgin of olive 1 glass Pinoli 50 gr 2 clove of garlic 6 sprigs of rosmarino 1 glass of white wine salt |
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| In a pot imbiondire the onion minced in the
"oil extra virgin of olive," unite the sausage therefore skinned
to bits and immediately after the rice; make brown, bathe therefore with
a white wine and make evaporate; begin to bathes the mushrooms, squeeze them and mince them, add them to the at the same time rice to their filtered water; cut bits animelle and artichokes, add to the all with the peas and salt; cook 10 minutes and withdraw from the fire; add the grated parmigiano and the juice of meat; stretch this risotto to the tooth in a greasy baking-pan, level and sprinkle of grated bread; infornare to tall fire for 10 minutes. |
Cut the rabbit asunder and brown until to color in "oil extra virgin of olive" with the minced onion, bathe it with the wine, salt and make cook for half our adding broth for time little; mince the "olives" you pit, the garlic, the pinoli and the rosmarino, add the minced to the rabbit, stir again, add other broth and carry to cooking in around an other mezz'ora; 5 minutes before remove from the fire unite the "olives" whole. |
