Name: Rabbit with Conchiglie
Yield: Serves Six
Cuisine: United Kingdom
Ingredients: 4 tomatoes, stalks removed; 100ml (3½fl oz) olive oil; 6 garlic cloves, peeled and finely chopped; 1 plump tame rabbit, weighing at least 1.8kg (4 lb); 3 strips of lemon zest; 750g (1lb 10oz) conchiglie; salt and black pepper; 1 bunch of spring onions, trimmed and cut into rounds; 250ml (9fl oz) white wine; 3 red chillies, deseeded and finely sliced; 1 sprig of rosemary

Preparation info

Serves
Six

Difficulty
Easy

Appears in

A Long and Messy Business

By Rowley Leigh

Published 2018

About

A large, hard durum pasta is needed: conchiglie, pacchieri or large orrecchiette are all good.

Ingredients

1 plump tame rabbit, weighing at least 1.8kg (4 lb)
100ml

Europe
United Kingdom
Dinner
Main course
August
Gluten-free
England

Method

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

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

‌

Ingredients

Method

Part of