You are here:

Coniglio al forno, mamma mia (mum's roasted rabbit)

Aldo Zilli from Good Food Live
Aldo Zilli flavours rabbit with garlic, wine and fresh herbs to tasty effect in this simple family recipe

Coniglio al forno, mamma mia (mum's roasted rabbit)

Method

1. Preheat the oven to 220°C/gas 7.

2. Crush the peppercorns with a pestle and mortar. Add in the rosemary leaves, garlic and sea salt and crush again. Rub this mixture over the rabbit pieces.

3. Take a large flameproof roasting tin and place on the hob. Add in the olive oil and heat through.

4. Add in the rabbit and fry until golden brown on all sides, around 5-8 minutes.

5. Sprinkle the tomatoes over the rabbit and place the potatoes around. Pour over the wine and stock. Bring to the boil and transfer the tin to the oven.

6. Roast for 50 minutes, adding more stock if it dries out too much, until the rabbit is crisp and the potatoes are cooked through.

7. Place in a warm, shallow serving dish with the juices poured over and serve with buttered tagliatelle.

Comments add a comment

Be the first to add a comment...

Serves: 4

Prep: 15 min
Cook: 1 hr

Ingredients
3 tbsp Black peppercorns
2 fresh rosemary sprigs, leaves picked and chopped
2 garlic clove, chopped
1 tbsp sea salt
1.5kg Rabbit, quartered
4 tbsp extra virgin olive oil
4 Potatoes, peeled and quartered
8 plum tomatoes
100ml dry white wine
50ml vegetable stock, plus extra if necessary
buttered tagliatelle, to serve