Coniglio ripieno
Rolled stuffed rabbit
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- 1 boned rabbit (900g - 2.2 pounds)
- 100g (3 1/2 ounces) Italian "porchetta", sliced, or unsmoked bacon
- 4 eggs
- 1 teaspoons dried thyme
- 2 sage leaves
- A sprig of rosemary
- 120g (4 1/4 ounces) little young onions
- 4 tablespoons plus 1 teaspoon extra virgin olive oil
- 300ml (10 fluid ounces- 1 1/4 cups) beer, if you prefer baking
- Kitchen string
- Salt
- Time:
preparation: 30 minutes
cooking: about an hour
total: 90 minutes - Difficulty:
medium difficulty - Nutrition Facts (amount per serving):
Calories: 402 (kCal) 21 % GDA (*) - 1681 (kJ)
Protein: 39.0 (g) 78 % GDA
Total fat: 26.6 (g) 39 % GDA
Total carbohydrate: 1.8 (g) 1 % GDA
Sugars: 1.8 (g) 2 % GDA
Buy the rabbit already boned.
Prepare 2 omelettes with the eggs (use 2 tablespoons olive oil), the little young onions, finely sliced and salt. Let them cool.
Wash and chop finely sage and rosemary.
Salt the inner surface of the rabbit and sprinkle with the dried and fresh herbs; then arrange the slices of porchetta (or bacon) and the omelettes.
Roll as neatly as possible and tie with the kitchen spring. The rabbit is ready for cooking in a saucepan or in the oven.
In the roasting tin: brown the stuffed rabbit in the olive oil (about 2 tablespoons plus 1 teaspoon), turning it over so that it colours
evenly on all sides, douse with a glass of wine and let it evaporate. Add a glass of warm water and keep on cooking,
half-covered, on a low flame adding other warm water if necessary. When the meat is tender, reduce the cooking juice.
In the oven: put the stuffed rabbit in a baking tin with 2 tablespoons plus 1 teaspoon olive oil and beer. Bake at 200°C (400°F) for about an hour or until meat is tender dousing the meat with the cooking juice frequently.
You have to prefer this second cooking method only if you like baked meat.
What's the right wine ?
Our suggestion is: Cirò Rosa (a rosé wine of Calabria)
The author Loretta Sebastiani lives in Italy (IT)
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