Rabbit is a much-loved and respected meat in most parts of Italy, but perhaps especially in Tuscany, where every smallholding, farm or country home will have a few chickens and some rabbits kept for eating purposes in the back garden. Rabbit is lean and tasty, and at least 50 or so well-known recipes exist that are frequently and lovingly cooked in order to enjoy this delicious meat. This is a truly ancient recipe, apparently dating back to the time of the Etruscans, and is a thoroughly tried-and-tested way of cooking rabbit, although the method also works with jointed chicken. Serve with polenta or roast potatoes.
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