This blog resembles the pages of a glossy food magazine with a fleet of stylists making sure every bite looks impossibly scrumptious. But behind the scenes, there’s just one incredible couple, Amy and Dylan Jameson. The division of labor is simple: She cooks and blogs; he photographs. The result elevates whole-food ingredients to epic proportions. Sandwiches, noodles, green salads, and other divine dishes have earned the attention of many in the food world, including magazine, which named Good Food one of the best original recipe blogs.
Prep
20 minCook
50 minReady In
1 hLevel
MediumRating
/rating_on.png "1 Star")
Loading...| 1 rabbit cut into pieces | |
| 3 zucchini | |
| 100 g cherry tomatoes | |
| 15 cl of dry white wine | |
| 1 clove of garlic | |
| 3 tbsp. olive oill | |
| 2 sprigs of savory | |
| basil leaves (decoration) | |
| Salt, ground pepper |
| 1. | Thin out a sprig of savory and chop it finely with the peeled and degermed garlic clove. Make deep incisions in the rabbit pieces and slip in a little garlic and savory mixture. |
| 2. | In a casserole dish, brown the rabbit pieces with salt and pepper over moderate heat with half the hot oil. Set aside. |
| 3. | In their place, quickly fry the unpeeled zucchini cut into pieces with the remaining oil over high heat. Season with salt and pepper. Set them aside on a plate. |
| 4. | Put the rabbit pieces back in the casserole, add the wine and the other sprig of savory. Cover and let simmer for about 25 minutes. |
| 5. | Arrange the zucchini around the rabbit and continue cooking for 10 minutes. Add the tomatoes and cook for another 5 minutes. Decorate with basil and enjoy without delay. |
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