Rabbit alla Caciatori

Northern Lazio


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.

  1. Take a skinned rabbit and let it rest in cold water for an hour.
  2. 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.
  3. 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,


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