Coniglio in porchetta

Rabbit is on of the most traditional dishes in the Conero area. As every family has got its own particular way to cook rabbits, we’ll describe how you can prepare a stuffed rabbit.

Ingredients you will need:
A rabbit;
Some potatoes;
A little fresh fennel;
Some leaves of sage;
Extra-virgin olive oil
Two big slices of ham;
Pepper and salt

How to prepare it
Take out guts from the rabbit, wash and chop them to small pieces. This procedure can be carried out by the butcher too so that you will buy your rabbit and its guts ready to be cooked.
Finely dice potatoes; pour them with the guts into a pan, with oil, salt, pepper, few sprigs of parsley and few leaves of sage and cook them. Then sprinkle with red wine and boil off. Take the mixture and wrap it in a big slice of ham. Put it into the rabbit with a sprig of rosemary, few leaves of sage and a clump of fresh fennel. Sew the cut made for gutting the rabbit. Pour little oil in a pan and put the rabbit in. Put in the oven, oil the rabbit from time to time and often check its cooking. If your rabbit is small, wrap its thighs in a tin foil, in order not to dry them. You will take out the tin oil when finally you check the right cooking of your rabbit.
If you prefer, you can dice potatoes without adding guts.