By Rowley Leigh
A large, hard durum pasta is needed: conchiglie, pacchieri or large orrecchiette are all good.
Preheat the oven to 200°C (400°F, Gas Mark 6).
A little butchery is required, either by you or the butcher. Cut off the rabbit’s hindquarters with a straight cut down at the back of the saddle, then split the legs apart. Cut off the forequarters with another straight cut at the