Coniglio in Porchetta

Rabbit Cooked Like Suckling Pig

Preparation info

  • Serves


    • Difficulty


Appears in

In Nonna's Kitchen

In Nonna's Kitchen

By Carol Field

Published 1997

  • About

All over central Italy milk-fed pigs are stuffed with a filling of wild fennel, garlic, and rosemary, roasted on a spit, and served at great dinners and at festivals. Someone with vision and taste saw the virtue of using the same stuffing in rabbits and this dish has long been a favorite in Le Marche.

Luciana Codiluppi Frigio was one of six women I met in Le Marche, sitting around a table talking about the recipes of their favorite foods. All six spoke nonstop for a