Monday, the house is, as usual, back from a weekend commitments, friends and children of friends who are running around the rooms. The mountain of clothes to be ironed requires hours and hours of work, the week promises to be busy. I must, absolutely must make a good housewife. I must, absolutely must avoid turning on the PC, the hours that separate me from the tourbillon the afternoon you can really make a lot of good ....
I think if I were to someday go on a diet would not make it, are not determined on the waivers.
pc And so I turn it on. Not only that, I realize that time to confirm my attendance at lla single combat Menu Turistico is not much. It 's a perfect day. I have plenty of time to prepare the rabbit cacciatore MT Challenge. I follow the recipe Ginestra, but I want to do it my way ....
Maltagliati BUCKWHEAT
ragout rabbit cacciatore
For maltagliati
350 g buckwheat flour stone-ground flour 100 g 00
water
for rabbit sauce
the marinade:
a bottle of Cabernet Sauvignon (recovery always advanced from the wine debauchery of the weekend)
a shallot onion
a garlic rosemary
three leaves bay myrtle
Provencal herbs
half rabbit washed, cleaned and cut into pieces
sauce
two or three tablespoons of oil
rabbit marinated
three (or more) ladles marinade
a teaspoon of tomato paste
a bottle of tomato sauce olives
salt
mid-morning start to marinate the rabbit with the wine, shallot and onion coarsely chopped, garlic, herbs, close the pot and put it on the balcony, so it's cold! While the rabbit is relaxing in its marinade, I trial with maltagliati .
In a large bowl the flours have available and begin to pour ' water, a little' and paste, a little ' and mix. I can not tell how much water, are not so scientific, but enough to have eye: When the dough is elastic but not sticky dough is ready.
On a floured rolling pin to work start: apply a thickness of about a few mm, and cutting. I chose not to maltagliati case, my experience in the fresh pasta is in its infancy, and my proverbial precision ....
maltagliati Two trays are ready for the sauce, but the commitments of the day surrounded him. Step to do more and to refer the whole afternoon.
Late evening, while waiting for James and shower training ends, I begin to prepare the rabbit.
Heats casserole two or three tablespoons of oil, then join the rabbit. I do cook well, then add the marinade and olives. Cover and leave to simmer for about twenty minutes. The cover off, get up the flame, add a teaspoon of concentrate, a pinch of salt and let dry a bit 'marinade.
Here, rabbit cacciatore could be ready, ma io voglio il sugo. Lascio raffreddare il tutto, prendo i pezzi di carne e li disosso. (attenzione agli ossicini!!) Trito velocemente e a intermittenza (la carne non deve essere spappolata) il coniglio, lo trasferisco nuovamente in casseruola, aggiungo la passata e rimetto sul fuoco. Il tempo che l'acqua cominci a bollire e posso spegnere il sugo, manca solo da cuocere i maltagliati e da condirli.
E da stirare, mettere in ordine le camere dei bimbi, spazzare, lavare i pavimenti e gli armadietti della cucina...........
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