Slow Food

Rabbit pasticcio

Paola Bosani, Pogliano Milanese (Milan)

Preparation info
  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      2 hr 30

Appears in
Recipes from Milan and Lombardy
Recipes from Milan and Lombardy

By Slow Food

Published 2018

  • About

Ingredients

  • 1 deboned rabbit weighing about 600–800 g
  • 50 g lardo

Method

Preheat the oven to 160°C.

Chop the rabbit and lardo into pieces. Finely slice the onion and the apple. Destem the thyme.

Butter a baking dish, then sprinkle with a little flour. Start layering the rabbit meat with the lardo, apple and onion slices, thyme, marjoram and