rabbit, extra virgin olive oil, onions, carrots, celery, red wine, stock, parsley.
The rabbits of Monte Cimini have been a source of food since ancient times and over the centuries the local population has invented many ways of cooking them; roasted, stuffed, with olives, you name it.
This particular dish is prepared in a casserole to keep the meat soft.
- Take a skinned rabbit and let it rest in cold water for an hour.
- Dry it, cut it into pieces and place in a pan of olive oil, chopped onions, plenty of carrots and celery, a glass of wine and 3 labels of stock.
- Cook on a low heat until done and add some chopped parsley when the dish is ready.
It can be served with a side dish of cicoria (chicory) or spinach which has been fried with a little garlic and peperoncino,