|
|
|
 |
Rabbit, Porchetta Style |
|
Serves: 4
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Rabbit, Porchetta Style recipe on the web!!
(Coniglio in Porchetta)
Category: Rabbit
The combination of seasonings used to make roast pork is so delicious that cooks have adapted it to other meats that are more convenient to cook. Wild fennel is used in the Marches region, but dried fennel seed can be substituted.
_ rabbit (2 1/2 to 3 pounds), cut into 8 pieces
Salt and freshly ground black pepper
_ tablespoons olive oil
_ ounces Italian bacon (pancetta)
_ cloves garlic, finely chopped
_ tablespoons chopped fresh rosemary
_ tablespoon fennel seeds
_ or 3 sage leaves
_ bay leaf
_ cup dry white wine
___ cup water
1 Rinse the rabbit pieces and pat them dry with paper towels. Sprinkle with salt and pepper.
2 In a skillet large enough to hold the rabbit pieces in a single layer, heat the oil over medium heat. Place the pieces in the pan. Scatter the pancetta all around. Cook until the rabbit is browned on one side, about 8 minutes.
3 Turn the rabbit and scatter the garlic, rosemary, fennel, sage, and bay leaf all around. When the rabbit is browned on the second side, after about 7 minutes, add the wine and stir, scraping the bottom of the pan. Simmer the wine for 1 minute.
4 Cook uncovered, turning the meat occasionally, until the rabbit is very tender and coming away from the bone, about 30 minutes. (Add a little water if the pan becomes too dry.)
5 Discard the bay leaf. Transfer the rabbit to a serving platter and serve hot with the pan juices.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Grilled Steak, Florentine Style
Steak with Balsamic Glaze
Shell Steaks with Shallots, Pancetta, and Red Wine
Sliced Steak with Arugula
Tenderloin Steaks with Gorgonzola
Stuffed Beef Rolls in Tomato Sauce
Beef and Beer
Beef and Onion Stew
Peppery Beef Stew
Friuli-Style Beef Stew
Mixed Meat Stew, Hunter’s Style
Beef Goulash
Oxtail Stew, Roman Style
Braised Beef Shank
Beef-Stuffed Eggplant
Neapolitan Meatballs
Meatballs with Pine Nuts and Raisins
Meatballs with Cabbage and Tomatoes
Meatballs, Bologna Style
Meatballs in Marsala
Meat Loaf, Old Naples Style
Pot Roast with Red Wine
Pot Roast with Onion Sauce and Pasta
Sicilian Stuffed Beef Roll
Roast Tenderloin with Olive Sauce
Mixed Boiled Meats
Sardinian Saffron Meat Pies
Veal Cutlets with Prosciutto and Sage
Veal Cutlets with Truffles
Veal with Marsala and Mushrooms
Veal Rolls in White Wine
Veal Rolls with Anchovies
Veal Rolls with Spinach
Veal Rolls with Prosciutto and Cheese
Grilled Veal Rolls with Mozzarella and Bread Crumbs
Skillet Veal Chops
Veal Chops with Rosemary and White
Roasted Veal Chops
Veal Chops with Sweet Peppers
Stuffed Veal Chops with Ham and Fontina
Veal Chops, Milan Style
Braised Veal Chops
Veal, Potato, and Green Bean Stew
Veal Stew with Rosemary and Peas
Veal and Pepper Stew
Veal Stew with Red Wine
Veal Goulash with Cream
Veal, Sausage, and Mushroom Skewers
Veal Shanks, Milan Style
Veal Shanks with Barbera
Veal Shanks with Porcini
Roasted Veal Shanks
Veal Shanks, Grandmother’s Style
Veal Roast with Pancetta
Veal in Tuna Sauce
Braised Veal Shoulder
Veal-Stuffed Cabbage
Veal and Tuna Loaf
Venetian Liver and Onions
Stuffed Breast of Veal
Sausage and Pepper Skillet
Roasted Sausages and Potatoes
Umbrian Sausage and Lentil Stew
Sausages with Grapes
Sausages with Olives and White Wine
Sausages with Mushrooms
Sausages with Broccoli Rabe
Sausages with Lentils
Pork Ribs and Cabbage
Grilled Spareribs
Grilled Marinated Pork Chops
Spareribs, Friuli Style
Spareribs with Tomato Sauce
Spiced Ribs, Tuscan Style
Spareribs and Beans
Spicy Pork Chops with Pickled Peppers
Pork Chops with Rosemary and Apples
Pork Chops with Mushroom-Tomato Sauce
Pork Chops with Porcini and Red Wine
Pork Chops with Cabbage
Pork Chops with Fennel and White Wine
Pork Chops, Pizzamaker’s Style
Pork Chops, Molise Style
Balsamic-Glazed Pork Tenderloin with Arugula and Parmigiano
Herbed Pork Tenderloin
Calabrian-Style Pork Tenderloin with Honey and Chile
Roast Pork with Potatoes and Rosemary
Pork Loin with Lemon
Pork Loin with Apples and Grappa
Roast Pork with Hazelnuts and Cream
Tuscan Pork Loin
Roast Pork Shoulder with Fennel
Roast Suckling Pig
Boneless Spiced Pork Loin Roast
Braised Pork Shoulder in Milk
Braised Pork Shoulder with Grapes
Beer-Braised Pork Shoulder
Lamb Chops with White Wine
Lamb Chops with Capers, Lemon, and Sage
Lamb Chops in Crispy Coating
Lamb Chops with Artichokes and Olives
Lamb Chops with Tomato, Caper, and Anchovy Sauce
Burn-the-Fingers Lamb Chops
Grilled Lamb, Basilicata Style
Grilled Lamb Skewers
Lamb Stew with Rosemary, Mint, and White Wine
Umbrian Lamb Stew with Chickpea Puree
Hunter’s-Style Lamb
Lamb, Potato, and Tomato Stew
Lamb and Pepper Stew
Lamb Casserole with Eggs
Lamb or Kid with Potatoes, Sicilian Style
Apulian Lamb and Potato Casserole
Lamb Shanks with Chickpeas
Lamb Shanks with Peppers and Prosciutto
Lamb Shanks with Capers and Olives
Lamb Shanks in Tomato Sauce
Lamb Pot Roast with Cloves, Roman Style
Braised Stuffed Lamb Shoulder
Roast Leg of Lamb with Potatoes, Garlic, and Rosemary
Leg of Lamb with Lemon, Herbs, and Garlic
Braised Lamb-Stuffed Zucchini
Rabbit with White Wine and Herbs
Rabbit with Olives
Rabbit, Porchetta Style
Rabbit with Tomatoes
Sweet-and-Sour Braised Rabbit
Roasted Rabbit with Potatoes
* Meat
|
|
|
