Coniglio con Salvia

Rabbit with Sage

Preparation info

  • 4

    people
    • Difficulty

      Easy

Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

This is a very useful recipe in that it can become two dishes. As detailed here, you have a delicious braised rabbit. With the rabbit boned and diced after cooking, it becomes the classic Tuscan Sugo di Coniglio, paired with pappardelle.

Ingredients

  • 1 rabbit, weighing 1.5–2 kg, cut into 8 pieces (ask your butcher to do this)

Method

Heat a little olive oil in a large frying pan. Season the rabbit pieces and brown thoroughly over a medium flame, about 10 minutes, turning regularly.

While the rabbit is browning, sweat the pancetta in a large casserole. When it renders a little fat, add the sofritto and sweat for 10 minutes. Add the tomato pieces and wine, then turn up the heat and boil for a few moments. Turn the hea