April 13, 2015 by Varga László
I came across these Rabbit bolognese recipe on Jamie Oliver’s site. I found it very interesting especially the slow-cooking part in the oven for 12 hours… 🙂
So I gave it a try and my version of the recipe is here:
Ingredients (serve 12):
- 1 whole rabbit, including internal organs
- slices smoked bacon, roughly chopped
- 4 bay leaves
- 1 bulb garlic
- 1 leek
- 2 carrots
- 2 parsley roots
- 1 parsnip
- 2 sticks celery
- 2 medium onions
- 500 g abalone (oyster) mushrooms
- 2 x 400 g tinned chopped tomatoes
- 2 bunches green onions
- 500 ml good lager beer
- 2 teaspoons ground nutmeg
- 1/2 lemon
- 1 l passata
- a few sprigs of fresh thyme
- olive oil
- Preheat the oven to 110°C.
- Dice the bacon into small cubes.
- Wash the carrots, parsley root, parsnip and celery sticks.
- In a large pot, cast iron if available, heat a bit of olive oil and fry the bacon cubes until golden.
- Add the whole rabbit, internal organs, bay leaves, thyme sprigs, whole garlic bulb, leek, carrots, parsley roots, parsnip, celery, onions, mushrooms, tinned tomatoes, beer, tomato purée, the half lemon, green onions and water to cover all ingredients.
- Season with the ground nutmeg, salt and freshly ground black pepper.
- Place the pot into the oven and let it cook for 12 hours. If having an electric oven -like me- you don’t need to put the lid on but for gas ones do put the lid.
- When cooked, take out the pot from the oven and it cool down a bit.
- Pick the meat pieces out of the pot, flake them and discard the bones.
- Using your hand hands, squeeze the vegetables into a puree-like consistence.
- Pour any juices left behind into the new pan, then go back in and have another rummage to make sure you haven’t missed anything.
- Chop the mushrooms into small pieces.
- Sift the juice for any remaining bones, then return the meat flakes, mushrooms and the vegetable puree.
- Add the passata, season to taste with some extra salt, pepper and nutmeg. Bring to boil and let it cook until it reduces to the desired sauce thickness, about 1 hour.
- Serve with penne or similar shape Italian pasta, grate some Parmigiano Reggiano (Parmesan) or Pecorino cheese atop. And why not, a glass of Rose wine!
- Place the remaining bolognese sauce into plastic bags and freeze them, and reheat them whenever you need a quick and yummy food.
Category Italian, Rabbit | Tags: carrots,italian,mushrooms,nutmeg,pasta,rabbit,tomatoes | No Comments
December 20, 2012 by Varga László
Category Vegetarian | Tags: blue cheese,easy,grilled,milk,mushrooms,nutmeg,paprika,potato,quick,sour cream,vegetarian | 2 Comments
October 18, 2012 by Varga László
Ingredients (6 servings)
- 6 large bell peppers, I found some chocolate colored in the farmers market
- about 500-600 g ground beef
- 1 medium onion
- 4-6 garlic cloves
- 2 tablespoon butter
- 1 medium carrot & 1 medium smaller parsley root either fresh or from soup.
- salt, pepper to taste
- 1 teaspoon nutmeg
- 1-2 teaspoons hot paprika
- 2 tablespoons soy sauce
- 200 g rice
- a few fresh parsley leaves – chopped
- 100 g melting cheese whichever you prefer (cheddar, brie, gorgonzola, mozzarella, etc.)
- Chop the onion and garlic cloves.
- Dice the carrot and parsley root into 1 cm cubes.
- Cook the rice until almost done, do not overcook it because it will cook some more in the oven.
- In a frying pan melt the butter over medium heat and fry the chopped onion and garlic until translucent.
- Add the ground meat and stir fry for about 10-15 minutes until the meat is uniformly browned. If using fresh carrot and parsley add them when adding the beef,
- Since I used the carrot and parsley from the veal soup prepared a day before, I added them to the pan when the meat was browned already. Stir-fry for another 2-3 minute.
- Preheat oven to 180 C.
- Add the parsley season with salt, pepper, soy sauce, hot paprika and nutmeg.
- Add the cooked rice and fry for another minute stirring thoroughly until well homogenized.
- Cut off the top of each pepper, pull out the stem portion and clean of the seeds.
- If you prefer the peppers softer blanch the bell peppers in boiling water for abort 2 minutes. I skipped this step because mine were well ripe maybe a bit even overripe.
- Place the bell peppers in an ovenproof dish cut side up. If any doesn’t stand straight up, place a small slice of pepper under it.
- Stuff the meat and vegetables mixture into the peppers and place some shreds of melting cheese on the top.
- Add them to the oven and bake for 20-30 minutes.
- You can serve immediately while still hot, or serve it cold, quartered, as snacks.
Category Beef | Tags: beef,bell pepper,carrots,cheese,garlic,ground meat,nutmeg,oven,parsley,stuffed | 7 Comments