Rabbit is one of the farmyard animals traditionally found in recipes, with variations, throughout Le Marche region. The following is without a doubt part of our age-old farming tradition. This recipe can be varied using chicken in place of rabbit, and will be equally successful. Try Mom Gabri’s recipe here!
garlic, to taste
extra virgin olive oil, as necessary
1 cup white wine
salt and pepper, to taste
circa 10 cherry tomatoes
1. Leave the rabbit to soak in cold water for at least 1 hour. Mom Gabri only ever uses water alone, but others soak the rabbit in water and herbs, wine, or vinegar.
2. Drain the rabbit and cut into pieces. Place in a pot, cover, and brown long enough to boil off the water (any excess water should be removed).
3. Now add olive oil (a tip – don’t be too frugal with the oil!), cloves of garlic with skins, and then the flavourings: salt, pepper, rosemary, and wild fennel.
4. Cover the pot and simmer, letting the rabbit brown on a low flame, stirring from time to time, for circa half an hour.
5. When well-browned add the white wine. On a high flame, let the wine evaporate.
6. Lastly, slice the cherry tomatoes into quarters and add to the pot. Continue to simmer for approximately 30 minutes longer. If it seems too dry add a small amount of water.
The rabbit is ready to serve when well -braised, retaining colour. It should not be too dry, and definitely not too soggy.
AND… BUON APPETITO!