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INGREDIENTS (serves 6)
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Rabbit, 1 of about 2 kg, cut in pieces
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Butter and extra-virgin olive oil
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Juniper berries and cloves, as spices
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Small-sized black olives, like the “Taggiasca” variety from Liguria,
if available…
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Fresh basil leaves, chopped
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White wine, dry, 1 glass
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“Gusti”: celery, carrot, onion, garlic, rosemary, sage, parsley
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Vegetable broth
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For the “soffritto”:
1 carrot, 1 onion, 1 celery rib, a few lard, all chopped
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PREPARATION
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In a wide pan, heat butter and oil, one spoon each
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Add the cut rabbit: when golden brown, raise the flame
for a while and sprinkle with the white wine
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Prepare the “soffritto” by sautéing vegetables and lard in a
spoon of oil and butter
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Combine and mix carefully rabbit and “soffritto”
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Cover with vegetable broth, add juniper and cloves and
cook over low fire, occasionally stirring
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Add the porcini (soaked in water and dry Marsala, then squeezed) and mince
with the pork sausage removed from its skin
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At the end, when the rabbit is tender, add olives and
chopped fresh basil leaves and salt to taste
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