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Chi si ricorda del coniglio in umido? 1 kg di coniglio a pezzi 150 g di olive di Itrana 400 g di polpa di pomodoro 200 ml di vino bianco secco 2 spicchi d'aglio 1 cucchiaio di paprika dolce 1 mazzetto di basilico fresco 4-5 cucchiai di olio EVO, sale e pepe q.b. 👩‍🍳 Procedimento 1. Marinatura Metti il coniglio in una ciotola con il vino, la paprika, sale e pepe. Mescola bene, copri e lascia marinare in frigo per 1-2 ore. 2. Rosolatura e Sfumatura Scola il coniglio tenendo da parte il liquido d
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