Coniglio alla romana in padella

Pan-roasted rabbit

Preparation info

  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in

Popes, Peasants and Shepherds

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About

Ingredients

  • 1 rabbit, about pounds (1.5 kg)
  • ounces (

Method

Cut the rabbit into pieces. Dice the prosciutto finely, put in a skillet with the oil, and add the rabbit pieces. Sauté for a few minutes over medium heat. Meanwhile, crush the garlic clove and chop the marjoram leaves. When the meat has a nice golden brown crust, add the garlic and marjoram. Pour in the wine and let it evaporate over medium heat until the odor of the alcohol has disappeared, t