coniglio in umido

GialloZafferano’s selected coniglio in umido browns rabbit with onion, garlic, herbs and fresh chilli before white wine and tomato passata form the sauce. Covered cooking and later reduction give the stew a thick, savoury finish.

Excess fat is trimmed from the rabbit, while its heart, kidneys and liver are reserved. The meat is washed, dried and cut into pieces as chopped white onion softens slowly in olive oil.

Finely chopped bay, sage, rosemary, garlic and chilli cook briefly with the onion. The rabbit pieces brown in this aromatic mixture before white wine, tomato, salt and black pepper are added.

Vegetable broth is added when needed during covered cooking. The reserved heart, kidneys and liver enter halfway through; the lid then comes off towards the end so the sauce can thicken.

Polenta, rice pilaf or rustic bread are separate suggested accompaniments. Each offers a different way to take up the tomato-and-herb sauce around the cooked rabbit.