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Serving size is a important element of your daily diet plan. You ought to compare the exact amount of the food that you commonly eat into the serving size recorded on the tag. Eating huge servings or portions may lead to excess weight gain.

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Excellent way to squander a single ingredient. This really is actually just really a great Tuscan rabbit with pancetta and rosemary and a few among my favorites. If you are concerned about the nutritional worth of a number of those dishes, then avoid being. Even though it could be low in calories, if you are not acquiring much nutrient value from this won't sustain you, and you will only end up hungry once more and eating a lot more energy than you otherwise would need. Nutrition facts labels tell you exactly what's in the meals you consume. This helps you determine if you get a vibrant diet. Each single recipe we all share has to get an ingredient tag. Some recipes provide nutritional actuality details. The ingredient label lists the exact number within the area under. They are recorded for each serving and as a percentage of the daily value.

How to make Tuscan rabbit with pancetta and rosemary

Yield = 3
Prep time: 0:15
Cook time: 1:35
Total time: 1:50

Ingredients

  • 1.6kg whole rabbit (see note), jointed
  • 2 tablespoons plain flour, seasoned
  • 1/4 cup (60ml) olive oil
  • 1 teaspoon fennel seeds
  • 2 onions, finely chopped
  • 6 slices flat pancetta (see note), chopped
  • 4 garlic cloves, chopped
  • 1 cup (250ml) white wine
  • 1/3 cup (80ml) balsamic vinegar
  • 400g can chopped tomatoes
  • 400g can cherry tomatoes (see note)
  • 2 rosemary sprigs, leaves chopped
  • 2 tablespoons chopped flat-leaf parsley
  • Cooked soft polenta, to serve

Method

  • Step 1 Preheat the oven to 180°C.
  • Step 2 Dust rabbit in flour, shaking off excess. Heat 2 tablespoons oil in a frypan over medium heat and cook rabbit, in batches, for 2 minutes each side or until golden. Place in a baking dish. Heat remaining 1 tablespoon oil and cook fennel, onion, pancetta and garlic, stirring, for 3-4 minutes until soft and golden. Add wine and half the vinegar, and simmer for 3-4 minutes until reduced by half. Add tomatoes and rosemary, season and bring to the boil. Pour over rabbit, cover and cook for 1 1/4 hours or until rabbit is tender.
  • Step 3 Stir in remaining 2 tablespoons vinegar and scatter with parsley. Serve with polenta.