Rabbit Loin Chops with Rosemary Potatoes

1 pack of AIA rabbit loin chops

Half a glass of vinegar

2 shallots

2 tablespoons of Taggia olives

1 tablespoon of sugar

3 potatoes

Rosemary

Extra virgin olive oil

Salt

Pepper

Description

If you feel like a genuine tasting main course to serve on the occasion of a dinner with friends, try the sweet and sour rabbit loin chops with rosemary potatoes, flakes of salt and pink pepper, a real triumph of taste and simplicity! This dish is perfect for Sunday lunch: the roasted potatoes are prepared according to the classic recipe loved by both adults and children, but are presented cut into regular cubes to give the dish that touch of contemporaneity that will conquer everyone at the table.

In this recipe, the AIA rabbit loin chops marry perfectly with the olives and harmoniously combine with the roasted potatoes.

Here is the easy recipe for sweet and sour rabbit loin chops with rosemary potatoes, flakes of salt and pink pepper!

Procedure

Pit the Taggia olives and put them in a small bowl. Peel the shallot and cut it into coarse pieces, then sauté it in a non-stick pan with a drizzle of oil. Flour the AIA rabbit loin chops, then pass them through a sieve to remove the excess flour. Remove the shallot from the pan and set it aside. In the same pan, brown the AIA rabbit loin chops, add the shallot and deglaze with the vinegar. Once the liquid has evaporated, add the sugar and a bay leaf. Lower the heat, season with salt and pepper and cook the meat for 15/20 minutes, turning it from time to time. 5 minutes before the end of cooking, add the olives.

In the meantime, peel the potatoes and cut them into regular cubes (2 cm per side), wash them well to remove the starch, dry them and transfer them to a baking dish. Season the potatoes with oil, rosemary and bake at 180°C for 25/30 minutes. When the potatoes are crispy and amber, remove the baking dish from the oven.

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