Text 9898, 72 rader
Skriven 2011-04-24 08:34:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: chox 254
================
 -> With chocolate I find that quantity, quality, and percentage
 -> of cacao mass are all factors.
 RH> True, but you aren't a female and thus operate under different
 RH> constraints. 

Thank goodness for that. The only time I felt deprived
at not being a female was when my mother told me that
men weren't supposed to play in the kitchen. Soon I
realized that she wasn't to be listened to, and I have
played in the kitchen ever since.

But the hormonal and emotional uses of chocolate are
not female-specific.

 ->  RH> On the other hand, it beats pain and eventual porcelain choppers.
 -> I'll probably eventually get porcelain choppers.
 RH> You don't want to do that, trust me.  They're a pain in more ways than
 RH> one.

I'll probably eventually get porcelain choppers.

Lepre o Coniglio al Cioccolato
cat: game, main, Sicilian, Arabic
servings: 4

1 hare, rabbit, or chicken
200 g dark chocolate
1 lg onion, sliced
1 c red or white dry wine
1/2 c wine vinegar
6 cloves or to taste
4 celery stalks, sliced finely 
3 carrots, sliced finely
4 bay leaves or to taste
1 Tb fennel seeds
3/4 c extra virgin olive oil
chilli flakes and salt to taste
1 c pine nuts
1/2 c raisins or sultanas
1 Tb sugar

Hare or rabbit cooked in chocolate
Nciculattatu is the Sicilian term used

Clean the hare or rabbit or chicken and cut it into
manageable sections at the joints. Marinate it in the
wine and half of the quantity of the oil and bay
leaves for at least 3 hr and turn it occasionally (if
cooking rabbit, 1-2 hr is sufficient; there is no
need to marinate chicken). Remove the pieces and drain
well; keep the marinade for cooking.

Add the rest of the oil to a large frying pan and saute
the pieces until golden. Remove them and set aside.

Add the onions, carrots, and celery to the same pan and
saute until soft but not coloured. Reduce the heat, and
add the wine marinade, bay leaves, fennel seeds and
cloves, the seasoning, and vinegar. Cover with a lid
and simmer it gently until it is soft. You may need to
add some water periodically as it cooks so that it does
not dry out (this has always been my experience).

Add the sultanas or raisins, pine nuts, and chocolate
about 30 min before it is cooked. Remove the lid and
evaporate the juices if necessary.

Marisa Raniolo Wilkins
http://allthingssicilianandmore.blogspot.com
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