My Italian friend told me as a child
his father used to make this recipe.
Arneis is a white Italian wine grape
variety originating from Piedmont, Italy.
Preparation and cooking time: 1 1/2 hours.
Ingredients:
1 rabbit of about 1 1/2- 2 Pounds
lard for cooking
1 carrot, 1 stick celery, 1 onion,
1 clove garlic
1 sprig rosemary, 1 sprig thyme
2 leaves sage, 1 bay leaf
1 glass Arneis
5 tbsp extra virgin olive oil
salt to taste
Directions:
Chop up the herbs. Cut the rabbit into pieces and warm through.
Drain off any excess liquid. Add 3 tbsps of olive oil,
the chopped lard and garlic and gently fry.
Baste occasionally with the wine.
Finely chop the onion, carrot, and celery
and fry gently in the remaining oil in a second pan.
Transfer the rabbit pieces and their gravy
and add the chopped herbs. Season,
cover and cook over a medium flame for an hour or so,
adding water or stock as necessary.
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