Coniglio in Porchetta
A Maremman classic, this rabbit dish sounds strange, but it’s really delicious.
It finds its inspiration in porchetta, a Tuscan staple that’s basically stuffed and roasted pork. If you’re not confident deboning your rabbit, ask your butcher to do it for you. Serve this dish with roasted potatoes or a salad
For: 4 people
Preparation time: 20 minutes
Cooking time: 2 hours and 10 minutes
300g of minced beef
300g of minced pork
100g of white bread, cubed
a bunch of parsley, chopped
4 garlic cloves, finely sliced
1 rabbit, deboned
12 strips of pancetta or bacon
salt and pepper
1. Prepare the stuffing by placing the minced meats, garlic, parsley and bread in a bowl. Season and mix well.
2. Stuff the rabbit and close with toothpicks or cooking twine. Wrap the rabbit with the pancetta strips.
3. Place in a baking tray and cook at 165°C for 2 hours. Then raise the oven temperature to 180°C and roast for a further 10 minutes or until the pancetta crisps.
4. Serve with the pan juices drizzled over the top.