Name: Roast Rabbit with Potatoes (Coniglio Arrosto con Patate)
Yield: Serves 6
Cuisine: Italian
Ingredients: salt and pepper to taste; seasoned plain flour for coating; 2 large onions, finely sliced; 100 ml (3½ fl oz) dry white wine; 1 young rabbit weighing about 1 kg (2¼ lb) when cleaned, cut into chunks; 8 tbsp olive oil; 1.3 kg (3 lb) small new potatoes, scrubbed; 3 small sprigs fresh rosemary

Preparation info

Serves
6

Difficulty
Easy

Appears in

An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

About

‘Rabbit meat is similar to chicken in that it is tender and white. It will usually need some additional flavours to make it more interesting: onion and rosemary are ideal.’

Ingredients

1 young rabbit weighing about 1 kg (2¼ lb) when cleaned, cut into chunks
8

Method

Preheat the oven to 200°C/400°F/Gas 6.

Put the olive oil into a large casserole, and heat. Coat the rabbit pieces in seasoned flour, and shake off the excess. Fry in the oil until brown on all sides. Deglaze the pan with the wine, then add the onions, potatoes and rosemary, alo