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$40.00 per dressed rabbit 😮. We do not prepare this delicacy often !

can’t wait for the results

Try adding the pepper to the pan before you add the wine. After browning the meat, add a little bit of oil if the pan is dry and just toast the peppercorns for like 30 seconds. Then add the wine and everything else. I just made this yesterday for my parents and they loved it.

I was looking for this after visiting Venice. Thank you!

Your recipe needs to be in either ounces or cups, tablespoons! Have a nice day!

Excellent! I'm going to try your garlic/tomato sauce, instead of the our usual Bolognese. We just got back from Tuscany, where I had 'Homemade Pasta alla Carbonara' (Pici with guanciale/egg sauce). Good! I wish guanciale was not so expensive here. We love going in places like Lidl and Conad and marveling at the variety and low prices.

what kind of olives?

Vous pourriez mettre un t-shirt en ordre le bas des manches sont cassées.

Watching this at 2am and really wanting to get up and cool this right now! 😂 Looks absolutely delicious. Thanks for sharing.

Chef pls make new videos

And I just so happened to find your channel (and this recipe) on Sunday. 🤩😍

Beautiful soup yummy 😋 from Adelaide south Australia 🇦🇺 ♥️

Beautiful homemade soup very comfy homely the best simple and healthy 😊

I really liked the step-by-step explanations. I have looked at many Ossobuco recipes and have my own, but I never made it with pork shanks. What about eliminating the garlic? Using leeks in the sauce instead of onions? What do you think? Thank you

I have read somewhere that the star in any pasta dish is the pasta as that is the labor of love from every Nonna. Then you add very little ragu and do not over-saturate the pasta, as that is the star. What I have seen in many recipes is everyone adds a lot of Ragu. What is the correct way? Going back to Milan in December. Last time there, my wife and I discovered hidden gems to eat in the back alley where locals go.

I’m adding beef stock, garlic and black olives. Sorry Italian people.

all I've ever bought is fresh tripe. no comparison for making the best dish.

Need to burn meat before adding liquids. No chicken stock. No tomato paste. Red wine better than white. Double cream better than milk.

I can't see the printable recipe anywhere

🌀🌀🌀🌀🌀💛--Thank you for sharing this recipe. I lost my biscotti recipe. 🥺but now, 🤗 for this recipe that looks very similar, if not the same. 🙌🌀💛👩🏻‍🍳✔️

Hello chef any new videos?

Cook the meat at first with rosemary and thyme until brown, not grey, it should be crunchy, this is where all the great flavor is created. Cooking only until grey is a waste of good meat! Remove the meat once brown and then add your vegetables. Once softened, mix together and add wine, boil until alcohol is evaporated, add the broth, milk etc. and leave it on low heat for at least 3-4 hours

Cook the meat at first with rosemary and thyme until brown, not grey, it should be crunchy, this is where all the great flavor is created. Cooking only until grey is a waste of good meat! Remove the meat once brown and then add your vegetables. Once softened, mix together and add wine, boil until alcohol is evaporated, add the broth, milk etc. and leave it on low heat for at least 3-4 hours

Iascia perdere !!! consiglio da bolognese!!!!! Tu non sai nemmeno da dove si comincia

Bella Italia ❤💚🤍 best pasta

Twice baked. You know nothing. 😂 NOT COOKED

Looks authentic and really delicious. I'd like to taste it! Thanks, for sharing the right way.

would love to hear about what you are serving with it.

Tomato, wrong ingredient.

No No chicken stock!

NE Italy as well, province PN. Enjoying your content!! Grazie mille

HAY , your recipe is bull shit ! how much flour & how much sugar ? don't be dumb

Very nice job, concise and well explained. Bolognese is the most corrupted term in Italian cooking.

There is only 1 official recipe by the Bologna chamber of commerce, but one should wonder how that recipe was singled out. Ragouts that were the precursor to ragu alla Bolognese are numerous. For example. Pelegrino Artusi's recipe is different from this and other recipes using tomato.

Rabbits are more expensive than chicken where I live - definitely not a peasant food lol

Hello ! How many slices of bacon ? Thank you. 👍🌞🌠🌎

no way there is chicken stock in the original recipe

Wow! looks fabulous, I really want to make this. Fantastic video!!!

I like my tripe firm a bit . Not soft It’s soft when your purchase cooked or pre boiled ,a good test tripe must be row when you buy And cook slow in a peeled tomato sauce I cut to piece then put some red wine to evaporate for while in the pot lid on remove the juice from the tripe drain any liquid prior add onion oil and cook till onion soft then add tomatoes peeled basil salt let cook till reach you prefer time to cook Delicious yummy

_"Its not easy to eat rabbit."_ Yeah it is... 😂

Nice recipe.

You can use a pastry bag to fill the squid. Or a plastic gallon size zip lock bag and snip a corner and use as a pastry bag.

Очень вкусные!!! Для меня самые самые!!! И мужу понравились!!!

What is passata?

I do this recipe over and over again! It is delicious!!!! Thanks for sharing!

Could you please have North American measurements such as (cups, ounces, etc) wonderful recipe.👍

Excellent post. My only quibble is that rabbit doesn't taste like chicken. It tastes like rabbit. A delicate and sweet meat that's worth the extra few bucks it costs.

Thank you for posting this Sal. I will prepare this for dinner tonight.i have done this before with rice. I note your comments about cooking squid very quickly in other recipes but in NZ the squid is like a tyre even after a min or two. I don't have this problem with Squid in Australia.???? It's a mystery to me😊

Pentole Agnelli finishing pan?

Never had it this way. Usually in Sicily we had it with red sauce. This was in Marsala. But everything else was the same. I think we had escargot this way.