Dish
Lepre alla teramana
Teramo-style hare
Lepre alla teramana is a rich and flavorful stew that is perfect for cold winter nights. The rabbit or hare is first marinated in red wine and then cooked with tomatoes, onions, and garlic until tender. The dish is typically served with polenta or crusty bread to soak up the delicious sauce. The flavors of the dish are enhanced by the use of fresh herbs such as rosemary and thyme.
Origins and history
Lepre alla teramana has been a traditional dish in the Teramo province of Abruzzo for centuries. It is believed to have originated as a way to use up leftover rabbit or hare. The dish has since become a staple of Italian cuisine and is enjoyed throughout the country.
Dietary considerations
This dish is high in protein and low in fat, making it a good option for those on a low-fat diet. However, it is not suitable for vegetarians or vegans.
Variations
There are many variations of Lepre alla teramana, with some recipes calling for the addition of olives, capers, or anchovies. Some recipes also call for the use of white wine instead of red wine.
Presentation and garnishing
Lepre alla teramana should be served in a deep bowl with a generous amount of sauce. Garnish with fresh herbs such as rosemary or thyme.
Tips & Tricks
Marinating the rabbit or hare in red wine overnight will help to tenderize the meat and infuse it with flavor.
Side-dishes
Polenta or crusty bread are the perfect side dishes to serve with Lepre alla teramana.
Drink pairings
A full-bodied red wine such as Chianti or Barolo pairs well with Lepre alla teramana.
Delicious Lepre alla teramana recipes
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