Coniglio all’Aggiada

Name: Coniglio all’Aggiada (Rabbit with Garlic Sauce)
Yield: Makes 6 servings
Cuisine: Italian
Ingredients: 7 tablespoons/100 ml white wine vinegar; 2½ tablespoons/20 g minced peperoncino (hot red pepper); 7 tablespoons/100 ml Ligurian extravirgin olive oil; 2 ounces/50 g pancetta or prosciutto cotto, cut into cubes; 1⅞ cups/200 ml dry white wine such as Vermentino; 2¼ cups/500 ml beef broth or chicken or vegetable broth; 1 cleaned rabbit, approximately 3 pounds/1.3 kilos, reserve the liver; 1 sprig fresh rosemary; 1 large clove garlic, with the green heart removed, minced; ½ cup/60 g unflavored bread crumbs; 2 cloves garlic, green heart removed, minced; 3 tablespoons/22 g coarse sea salt; 1 rabbit liver, cooked in butter, minced; 1 sprig fresh thyme

Rabbit with Garlic Sauce

Preparation info

Makes
6
servings

Difficulty
Medium

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

This preparation comes from the Ristorante Dâ Casetta in Borgio Verezzi, as does the Rabbit with Almonds that precedes this recipe. (Chicken may be substituted.)

Ingredients

1 cleaned rabbit, approximately 3 pounds/1.3 kilos, reserve the liver

Europe
Italy
Main course
Mediterranean
Liguria

Method

Ask your butcher to clean the rabbit for you, reserve the liver, discard the head, and cut the rabbit into 18 pieces (with the bone still attached). When you get the rabbit home, rinse the pieces well in cold water and let them drain in a colander. While the rabbit is draining, pound garlic, rosemary, thyme, salt, and peperoncino together in a mortar and set aside. Place the rabbit piece