Text 6442, 92 rader
Skriven 2008-05-03 10:57:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: various 253
===================
 > but if someone doesn't want to participate, that's fine, too, they
 > just won't find out if the rest of us all decide to go somewhere on
 > short notice.
 CS> True!  But it's up to folks.  For now, I have yours, mine, and
 CS> Burton/Shirley on an email list.

I'm sure people will cough up their minimum information at
some point. No point in jumping all over this as there's
plenty of time.

 -=> Carol Shenkenberger said to Burton Ford <=-

 CS> 2. The Pumpkin Pine Farm B&B 
 CS> - Unclear if there is another suite still open

From the website it appears that the two units are all.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Coniglio O Pollo Con la Peperonata
 Categories: Italian, Chicken, Rabbit
      Yield: 6 Servings

      2 lb Rabbit or chicken; cut
           -into 8 pieces
      2 tb Wine vinegar
           TO COOK THE RABBIT/CHICKEN:
      2 oz Pancetta(or bacon); unsmoked
      1 tb [Heaping] Rosemary leaves
      4 tb Sweet (unsalted) butter
      1 tb Olive oil
      2 lg Bay leaves
           Salt
           Freshly ground black pepper
      1 c  Chicken broth, defatted --
           TO COOK THE PEPPERS:
      4 tb Sweet (unsalted) butter
      1 tb Olive oil
      3    Whole anchovies in salt, or
      6    Filets -- packed in oil
      3    Red or yellow bell peppers*
           Cleaned and seeded
      2 cl Garlic;peeled,finely chopped
     10    Sprigs Italian parsley,
           Leaves only
      4 tb Red wine vinegar
           Salt
           Freshly ground black pepper
           To taste
           TO SERVE:
           Italian parsley leaves

Place the rabbit in a bowl of cold water with the vinegar and soak it
for half an hour.  (If using chicken instead, omit this step). Cut
pancetta or prosciutto into very small pieces and finely chop the
rosemary and combine them, or even better, coarsely grind pancetta and
rosemary together.

Place a casserole with the butter and oil over medium heat and when the
oil is warm, add the pancetta/rosemary mixture and the bay leaves to
saute for 2 minutes.  Meanwhile, quickly drain the rabbit pieces, pat
them dry with paper towels, and add them to the casserole. Let them
saute all over until very lightly golden. Season with salt and pepper.
Add the broth, a small quantity at a time, turning the rabbit over
several times, and cook until soft, about 25 minutes for a 2 pound
rabbit.

As the rabbit cooks, prepare the peppers - Warm the butter with the oil
in a saucepan over low heat, then add the anchovies and mash them with a
fork.  Be sure the heat remains constantly low, so the anchovies do not
crumble and become very fishy.  Put in the peppers and saute for 5
minutes.  Raise heat, add 1/2 cup of cold water , and cook the peppers
for 5 minutes more; at that point, the peppers should be half-cooked.
Add the garlic, parsley and vinegar and let the vinegar evaporate for 5
minutes. Taste for salt and pepper. Transfer contents of saucepan to the
casserole containing the not yet completely cooked rabbit and mix well.
Cook until the rabbit is done. The peppers will be overcooked and form a
chunky sauce. Discard bay leaves and transfer everything to a serving
platter.

Serve with parsley leaves sprinkled over each portion.

Recipe By: Giuliano Bugialli - August 13, 1996
From: Frank Cavalier
Eat-L List (Recipes And Food Folklore)

Posted to NCE by Jim Weller 3 May 98

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