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4
peopleEasy
Published 1996
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.
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