Name: Fricasseed Rabbit with Herbs, Tomato, and White Wine (Coniglio in Fricassea con Pomodori, Gli Odori, e Vino Bianco)
Yield: For 4 persons
Cuisine: Italy
Ingredients: ½ cup fresh, ripe tomatoes, peeled, seeded, and chopped, or canned Italian plum tomatoes, cut up with their juice; Salt; Chopped sage leaves, 1½ teaspoons if fresh, 1 teaspoon if dried; 1 cup wine vinegar; Black pepper ground fresh; A small sprig of fresh rosemary or 2 teaspoons chopped dried leaves; ½ cup chopped onion; ½ cup celery, cut into ¼-inch dice; A 3 to 4-pound rabbit, cut into 7 or 8 pieces; ¼ cup extra virgin olive oil; 1 teaspoon chopped fresh basil; ¼ pound pancetta cut into ¼-inch dice; ⅓ cup dry white wine; ½ cup carrot, cut into ¼-inch dice

Preparation info

For
4
persons

Difficulty
Easy

Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

About

In most of Italy’s regional cuisines, herbs have a limited role. They are a little like the cymbals player in an orchestra, called upon to supply punctuation but not to carry the melody. The most prominent exception to this austerely restrained style is the cooking of the Italian Riviera. This rabbit with sage, rosemary, and basil is a good example of the unbuttoned use of herbs that gives the cooking of the Riviera a provocatively fragrant appeal that has no equivalent among the food of ot