Nonna Annita Fallone Apruzzese’s Rabbit with Pancetta and Vegetables

Name: Nonna Annita Fallone Apruzzese’s Rabbit with Pancetta and Vegetables (Coniglio con Pancetta e Verdure)
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 2 h 30 min
Cuisine: Italian
Ingredients: 1 rabbit (2½ pounds, or 1.1 kg), fresh or frozen and thawed (see Nonna Annita Says); Cold water, as needed; 1 cup (240 ml) white wine vinegar; 3 tablespoons (45 ml) extra-virgin olive oil; 4 ounces (113 g) pancetta, cut into ¼-inch (6 mm) dice; 2 small carrots, cut into 1½-inch (4 cm) pieces; 2 shallots, cut into ¼-inch (6 mm) dice; 1 celery rib, cut into 1½-inch (4 cm) pieces; 2 bay leaves; 2 to 3 fresh rosemary sprigs; 1 teaspoon salt, divided; ½ teaspoon black pepper, divided; 1 cup (240 ml) dry white wine, such as Pinot Grigio; 1 cup (240 ml) dry white wine, such as Pinot Grigio

Coniglio con Pancetta e Verdure

Preparation info

Yield:
4
servings

Difficulty
Easy
Ready in
2 hr 30

Appears in

Cooking with Nonna

By Rossella Rago

Published 2018

About

For Nonna Annita, rabbit is a comfort food of sorts, as it reminds her of growing up in Ciociaria, where rabbit is part of the local culinary tradition. She only began using carrots in this dish when she arrived in America because she said there were none when she was growing up in Italy.

Ingredients

1 rabbit (2½ pounds, or 1.1 kg), fresh or frozen and thawed (see Nonna

Europe
Italy
Main course
Gluten-free
Easter

Method

Place the rabbit in a large bowl and cover it with cold water. Add the vinegar and soak the rabbit for 1 hour to remove any gaminess. Drain and pat dry.
Put a large heavy-bottomed skillet with a lid over high heat. Add the rabbit to the dry skillet and sear for 3 to 5 minutes, turning frequently with tongs to draw out the water. Transfer to a plate or bowl. Dis