Valentina Harris

Antipasto di Coniglio

Rabbit Antipasto

Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in
Classic Italian Cooking
Classic Italian Cooking

By Valentina Harris

Published 2008

  • About

This is a real classic from Piemonte, a long, slow recipe, it takes about three days to prepare! It is absolutely delicious served with sweet roasted peppers or porcini mushrooms preserved in olive oil.

Ingredients

  • 2 carrots
  • 2 celery stalks
  • 1 onion, peeled
  • 1

Method

  1. Place the carrots, celery, onion, and rosemary in a large heavy saucepan, cover with water, and bring to a boil.
  2. When the water boils, add the rabbit and return to the boil. Reduce the heat and simmer gently for about 30 minutes. Turn off the heat and allow the rabbit to cool down completely in the broth.
  3. When the rabbit is cold, take all the meat off