from pot au feu
TO onion soup
free course
stop just following recipes and Learn the secret chefs use to make this ultimate French classic.
FRENCH RECIPE CATALOGUE
What are we cooking today?
CORSICAN style RABBIT
The lapin à l’istrettu is a specialty from Corsica which can be loosely translated as a braised rabbit (cuisson a l’étouffée in French). In essence the rabbit is cooked in a casserole dish with a mixture of white wine, olives, capers, onion, and pancetta