A typical Umbrian Sunday Lunch: "Coniglio del Buon Ricordo"

"Rabbit to Be Well Remembered"

Coniglio di Buonricordo, Foto: Bernadette O.
Coniglio di Buonricordo, Foto: Bernadette O.


The special thing about this recipe is the fennel pollen. If necessary, you can also use crushed fennel seeds, as fennel pollen is not found easily in shops, not even in Umbria.

It is easy for us, of course, because fennel grows like weeds in our garden and we only need to collect the pollen in summer. But as I said, to get the specific taste, fennel seeds will also do.

The rabbit and the filling soak will soak up this incomparable scent of the Umbrian summer - a real treat on a winter Sunday!

Ingredients for 4 persons

A rabbit, cut to the ribs and gutted, olive oil

For the filling: rabbit and/or chicken liver, garlic, rosemary, fennel pollen or seeds, 3-4 potatoes, olive oil, salt, pepper, white wine, possibly lardo (green, air-dried streaky bacon)

Preparation

  • For the filling, peel the potatoes and cut them into small cubes.

  • Peel and chop the garlic.

  • Chop the rabbit and/or chicken liver. If you don't like offal - it tastes great also without the liver.

  • Put everything in a pan with olive oil (set on cold!), season with rosemary and fennel pollen and stirfry.

  • Deglaze with white wine, add salt and pepper.

  • When the potatoes are half cooked, remove them from the stove.

  • Fill the rabbit with the potato mass and sew up the rabbit. Coat the rabbit with slices of lardo. You can also wrap kitchen twine around the rabbit.

  • Place the rabbit in a casserole or baking pan greased with olive oil, add any remaining fill at the sides.

  • Cover the casserole with aluminum foil and place it in the preheated oven, cook at 180 to 200 ° C for about 30 minutes. Then remove the foil and fry for another 20 minutes until golden brown.

  • Before serving, cut the rabbit into individual portions using poultry shears, and place on plates together with the filling.

    A full red wine goes perfectly with this dish.

    Buon appetito!

Curious for more Umbrian recipes?

Mamma Ornella
Mamma Ornella. Foto: A.S.

 

The "Coniglio del buon ricordo" is one of the classics in our cooking classes with Mamma Ornella.

But vegetable and pasta lovers will also get their money's worth!

With a little experience in the kitchen, Ornella's recipes can be easily followed - just try them out and taste the result!

If you want to dig deeper into the secrets of Umbrian and Tuscan cuisine and want to experience Ornella's temperament at the same time, we recommend a cooking class with her at La Rogaia.

An unforgettable experience, as the many entries in Ornella's guest book show.

Dates for cookery classes with Ornella 2020:

Spring: May 16 to 23, 2020 (only few availabilities left)
Autumn: October 10 to 17, 2020

Find more information about the cookery classes HERE


And during our culinary weeks you get an even deeper insight into the food culture of Umbria and Tuscany:
Every day excursions to culinary insider tips, visits to unusual restaurants, participation in a truffle hunt, wine tasting and sightseeing tours.

Dates for culinary weeks 2020:

Spring: April 4 to 11, 2020
Autumn: October 30 to November 7, 2020 (only two more availabilities left)

Find more information about the full immersion culinary weeks HERE

Make an inquiry HERE

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