Name: Coniglio all’Uva Passa e Pinoli (Braised Rabbit with Raisins and Pine Nuts)
Yield: Serves 4
Cuisine: Italian
Ingredients: 115 grams (¼ pound) red onion, cut into ½-centimeter (3/16-inch) dice (¾ cup); 5 fresh bay leaves; 40 grams (¼ cup) golden raisins soaked in dry white wine to cover; 725 milliliters (3 cups) dry white wine; 3 cloves; 2 sprigs fresh Italian parsley; 20 grams (¼ cup) pine nuts, toasted; Coarse salt and freshly ground black pepper; 1 rabbit (1 to 2 kilograms / 2¼ to 4½ pounds), preferably a fryer; Freshly ground black pepper; 45 milliliters (3 tablespoons) red wine vinegar; Rabbit or chicken stock, or water, as needed to thin the sauce; 130 grams (7 tablespoons) unsalted butter; 60 grams (½ cup) all-purpose flour

This recipe is from Mantova, in Lombardia. Traditionally, it is made solely with butter, as olive oil was rarely used in that part of Italy. The rabbit is cut into pieces, marinated in white wine, seared in butter, and braised in the marinade. At The International Culinary Center, students make a rabbit stock from the trimmings and add it to the braising liquid for a more robust flavor.

A fryer is recommended for this dish, rather than a roaster; a roaster is likely to be older, and