*  Exported from  MasterCook  *
 
                            CONIGLIO ALLA CASSIA
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Meats                            Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -JUDI M. PHELPS (G.PHELPS1)
    3       lb           Rabbit with liver
    3       T            Olive oil
    2       T            Butter -- melted
    2       oz           Salt pork -- diced
      1/3   lb           Onions -- peeled and diced
    2                    Garlic cloves -- mashed
    2                    Bay leaves -- crumbled
      1/4   ts           Black pepper
    6       T            Dry red wine
    1       lg           Ripe tomato or
      1/2   c            Canned peeled plum tomatoes
                         -chopped
      3/4   c             -- hot water
                         Salt (optional)
 
    Cut the rabbit into 6 pieces.  Wash and dry the rabbit well. Chop the
   liver into very small pieces. Combine olive oil, butter and salt pork in a
   saucepan; heat.
    Add onions and cook, to medium brown.  Add rabit pieces and brown for 10
   minutes.  Add garlic, bay leaves, black pepper, and chopped liver. Stir and
   cook for 10 minutes. Add wine, stir, cover and cook for 5 minutes. Uncover.
   Add the tomato and the hot water, stir, and cook slowly for about 1 hour.
   Test for doneness, do not overcook. Carefully taste for salt (optional) and
   if needed add just a little at this point. When rabbit is cooked, cover and
   keep warm until serving time. This dish goes well with any pasta. Spoon the
   sauce over both rabbit and pasta.
   
    SOURCE:  Leone’s Italian Cookbook
  
 
 
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