Days like these are made for slow-cooking…
When I’m snowed in, one of the meals I crave most is the rabbit my grandpa would cook when I visited him in Piedmont during winter. The skillet of rabbit he would bring to the table may have looked humble compared to a whole roast chicken or slab of brisket, but it was full of flavor, tasting like the chestnuts the animal would feed on throughout the fall.
Arguably the most popular and widespread version of rabbit in Italian cooking is coniglio arrosto, which translates to “roasted rabbit.” Technically, the meat is braised rather than roasted, meaning it is initially seared over high heat, then simmered slowly with small amounts of liquid – a way of cooking meat that allows it to remain juicy as it develops an irresistibly caramelized skin.
Each region of Italy is associated with its own unique embellishments to coniglio arrosto, depending on the availability of specific seasonal ingredients and the characteristic foods produced within the area. In Liguria, for example, the meat is typically prepared with black olives, one of the main products of the coastal region. At the foothills of the Alps in Piedmont, where corn is plentiful, coniglio arrosto is often served alongside polenta or, in the spring months, lightly sautéed sweet peas. Regardless of the variations between different regional adaptations, coniglio arrosto, with its rustic informality, is an expression of the value of simplicity and making use of readily available ingredients.
My grandpa had grown up eating the coniglio arrosto cooked by his mother and raised in the farm where his family lived. The family recipe has been passed down not on a piece of paper, but through observation and practice, becoming more of an instinct than a formula. Here is how I’ve learned it, in approximations:
Nonno Beppe’s coniglio arrosto
1 rabbit, cut into pieces (for those in the D.C. area, I found some Maryland-raised rabbit at Harvey’s butcher shop at Union Market)
1/2 cup dry white wine
3 tablespoons olive oil
2 sprigs fresh rosemary
2 cloves of garlic
Salt & pepper
1. Heat olive oil in a skillet with the garlic. Add the rabbit, seasoning the exposed side with salt and pepper. Sear over high heat for about 5 minutes, until browned. Turn, seasoning the other side, and cook for another 5 minutes or so. Depending on the size of your pan, you may want to sear the rabbit in two batches to avoid overcrowding the pan.
2. Add white wine and rosemary sprigs, then cover the pan and simmer for 45 minutes to an hour. Once the wine has been absorbed, add about 1/4 cup water. Continue to check on the rabbit to see when the liquid has been absorbed, adding 1/4 cup at a time when the pan is dry.
3. When the rabbit is almost done (fork-tender), continue cooking without the lid for about 10-15 minutes, until all the liquids are absorbed. On a snow day, serve with polenta.