Coniglio Alla Cassia
Submitted by aesdana
Rustic Italian braised rabbit with red wine, tomatoes, garlic, and bay leaves. A traditional Roman-style dish that makes its own rich pasta sauce.
YIELD
4 servingsPREP
30 minCOOK
90 minREADY
120 minThis is cucina romana at its most honest: a whole rabbit braised slowly with wine, tomatoes, and aromatics until the meat is fall-off-the-bone tender.
The cooking starts with a trio of fat (olive oil, butter, and salt pork) that builds an incredible savory base.
Onions brown until caramelized, rabbit pieces sear for color, and the chopped liver goes in with garlic and bay leaves to deepen the sauce.
A splash of dry red wine deglazes everything before the tomatoes and water go in for a long, gentle simmer.
The result is a sauce so rich you’ll want to spoon it over pasta alongside the rabbit.
Chef Tips
- Dry the rabbit pieces thoroughly before browning. Moisture prevents proper searing and you want golden color on every piece.
- Don’t skip the liver. Chopped fine and cooked into the sauce, it adds body and a subtle depth you can’t get any other way.
- Cook slowly and resist the urge to rush. About an hour at a gentle simmer is right. The meat should be tender but not falling apart into shreds.
- Serve over pappardelle, rigatoni, or any sturdy pasta that can hold up to the chunky sauce.
Ingredients
Directions
Cut the rabbit into 6 pieces.
Wash and dry the rabbit well.
Chop the liver into very small pieces.
Combine olive oil, butter and salt pork in a saucepan; heat.
Add onions and cook, to medium brown.
Add rabbit pieces and brown for 10 minutes.
Add garlic, bay leaves, black pepper, and chopped liver.
Stir and cook for 10 minutes.
Add wine, stir, cover and cook for 5 minutes.
Uncover.
Add the tomato and the hot water, stir, and cook slowly for about 1 hour.
Test for doneness, do not overcook.
Carefully taste for salt (optional) and if needed add just a little at this point.
When rabbit is cooked, cover and keep warm until serving time.
This dish goes well with any pasta.
Spoon the sauce over both rabbit and pasta.
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