Italian summer menu on Sundays

Hi, today we want to give you some recipes for a Sunday menu. On Sundays we like to cook something tasty, don’t we? Naturally they are Italian recipes.

Well. Last Sunday I and Carlo had a rabbit to cook and the only thing we knew was we didn’t want to eat the usual rabbit. So we thought to boiled rabbit. Its meat, boiled, is very tender and tasty.

This is the unusual recipe we created.

Boiled rabbit

Ingredients / Serves 4

1 1.3 kg (2.8 lb) whole rabbit

1 onion

2 halves dried tomatoes

2 cloves

2 sachets of Saffron ground powder (0,30 g)

A little bunch of chives, finely chopped

3 tablespoons extra virgin olive oil

Salt

Prepare the onion. Peel it and insert the cloves. Boil the rabbit in abundant salted water in which you also have to add the onion and tomatoes. When the water is boiling add the saffron too. Let the rabbit boil for about 70-80 minutes and then cool in its cooking water. You can also cook it the evening before.

When the rabbit is cold remove its meat from the bones and cut into pieces. The surface is yellow for saffron but the meat is clear inside. Dress the rabbit meat with chives and olive oil. Stir accurately and season to taste with salt if necessary.

It’s a simple recipe but a delicious cold dish for summer. It’s a light recipe as you can see in the following nutrition facts.

k Cal 340 kJ 1422

Protein g 45,9

Fat g 17,4

Carbohydrates g 0 Sugars g 0

Fibres g 0

Serve the rabbit with a seasonal salad made with green salad, tomatoes, cucumbers, grated fresh carrots … Another solution could be grilled courgettes (zucchini). Complete your menu with fresh fruit.

This is your dinner, prepared in advance.

Meanwhile preserve the rabbit stock, you can use it for a tasty Italian risotto with bell peppers. Here it is its recipe! So you have your lunch!

Risotto with bell peppers and rabbit stock.

Ingredients / Serves 4

Rabbit stock

320 g (11 1/3 oz) rice

50 g (2 oz) fresh young onions, finely chopped

1 250 g (8 1/2 oz) red bell pepper, diced

1 250 g (8 1/2 oz) yellow bell pepper, diced

A glass of red dry wine

2 tablespoons extra virgin olive oil

Salt

Strain the rabbit stock and bring to the boil. Meanwhile put the olive oil in a pan together with the onion and bell peppers. Let all the ingredients fry lightly on low heat. Add the rice. Let the rice flavour, stirring, and then sprinkle in the wine. When the wine is well evaporated begin adding the stock: a couple of ladleful. Stir frequently and continue adding the stock, a ladleful at a time, until the addition has been absorbed. This will take 18-20 minutes or the time necessary according to the instructions for cooking the rice you have. Remember to keep the stock very hot or boiling. When the rice is tender and the cooking juice retired your dish is ready.

You can prepare this dish in advance and warm it up just before serving.

This is nutrition facts of risotto.

kCal 342 kJ 1429

Protein g 7,0

Fat g 5,6

Carbohydrates g 70,3 Sugars g 5,5

Fibres g 2,6

You can complete your menu with a side dish such as boiled vegetables or seasonal salad and fresh fruit.

Greetings from Italy

Carlo & Loretta