As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:
Source: Martha Stewart Living Television 4 servings Ingredients: 4 rabbit legs 2 tablespoons salt, plus more for cooking vegetables 2 cups olive oil 4 long peppers 4 fresh rosemary sprigs 4 garlic cloves 4 dried bay leaves 3 fennel bulbs, sliced lengthwise 16 cherry tomatoes Freshly ground pepper
Directions: 1. Place rabbit in a medium non-reactive bowl. Sprinkle with salt, turn to coat. Let stand for 1 1/2 hours. 2. Preheat oven to 275 degrees. Remove rabbit from salt, pat dry. Transfer to a small Dutch oven. Add oil, peppers, rosemary, garlic, and bay leaves. Place in oven, and cook until rabbit is tender and almost falling off the bone, 3 to 4 hours. Let cool in oil. This could be done a few days in advance and chilled. 3. Bring a large pot of water to a boil. Add fennel and a large pinch of salt. Cook until just tender, about 2 minutes. Using a slotted spoon, remove and set aside. Cut an X in the blossom end of each tomato. 4. Preheat oven to 325 degrees. Remove rabbit, garlic, and bay leaves from oil. Reserve oil. Arrange rabbit on a baking sheet, and set aside white onions and bay leaves. Transfer rabbit to oven and bake until heated through and crisp, 5 to 10 minutes. 5. Meanwhile, heat 4 tablespoons of the reserved oil in a large nonstick skillet. Add fennel, and cook until golden brown, 5 to 10 minutes. Season with salt and pepper. Add tomatoes and cook, tossing occasionally until heated through, 2 to 3 minutes. 6. Serve rabbit garnished with fennel, tomatoes, and reserved garlic and bay leaf.
Mark
27.04.2023 @ 08:06
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:
Source: Martha Stewart Living Television
4 servings
Ingredients:
4 rabbit legs
2 tablespoons salt, plus more for cooking vegetables
2 cups olive oil
4 long peppers
4 fresh rosemary sprigs
4 garlic cloves
4 dried bay leaves
3 fennel bulbs, sliced lengthwise
16 cherry tomatoes
Freshly ground pepper
Directions:
1. Place rabbit in a medium non-reactive bowl. Sprinkle with salt, turn to coat. Let stand for 1 1/2 hours.
2. Preheat oven to 275 degrees. Remove rabbit from salt, pat dry. Transfer to a small Dutch oven. Add oil, peppers, rosemary, garlic, and bay leaves. Place in oven, and cook until rabbit is tender and almost falling off the bone, 3 to 4 hours. Let cool in oil. This could be done a few days in advance and chilled.
3. Bring a large pot of water to a boil. Add fennel and a large pinch of salt. Cook until just tender, about 2 minutes. Using a slotted spoon, remove and set aside. Cut an X in the blossom end of each tomato.
4. Preheat oven to 325 degrees. Remove rabbit, garlic, and bay leaves from oil. Reserve oil. Arrange rabbit on a baking sheet, and set aside white onions and bay leaves. Transfer rabbit to oven and bake until heated through and crisp, 5 to 10 minutes.
5. Meanwhile, heat 4 tablespoons of the reserved oil in a large nonstick skillet. Add fennel, and cook until golden brown, 5 to 10 minutes. Season with salt and pepper. Add tomatoes and cook, tossing occasionally until heated through, 2 to 3 minutes.
6. Serve rabbit garnished with fennel, tomatoes, and reserved garlic and bay leaf.