Coniglio in Porchetta

Name: Coniglio in Porchetta (Rabbit Cooked Like Suckling Pig)
Yield: Serves 4
Cuisine: Italian
Ingredients: 5 tablespoons chopped fennel leaves; Salt and freshly ground black pepper; 1 egg; ¼ teaspoon fennel seeds, crushed; ¼ cup dry white wine; 3 tablespoons olive oil; ½ cup chicken or meat broth; ½ cup chicken or meat broth; 1 branch of rosemary; 3 garlic cloves, smashed; 1 rabbit (about 2½ pounds); 1 (750 ml) bottle dry white wine; 3 or 4 garlic cloves; ⅛ teaspoon red pepper flakes; 1 teaspoon chopped fresh marjoram; 1 branch of fresh rosemary, needles chopped; 2 tablespoons extra-virgin olive oil; 8 ounces Italian sausage—either plain or fennel-flavored—skinned and crumbled; 8 ounces Italian sausage—either plain or fennel-flavored—skinned and crumbled; 8 ounces Italian sausage—either plain or fennel-flavored—skinned and crumbled; 1 rabbit liver, chopped; Salt and freshly ground black pepper

Rabbit Cooked Like Suckling Pig

Preparation info

Serves
4

Difficulty
Medium

Appears in

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

Ingredients

Europe
Italy
Main course
Mediterranean

Ingredients

Method