Anna Cavosi, Trento
(Yield: 5 servings)
1 rabbit cut into pieces
(finely cut liver)
¼ cup extra-virgin olive oil
3½ tablespoons butter
½ teaspoons salt and
freshly ground pepper (to taste)
1 cup dry white wine
SAUCE:
¼ cup extra-virgin olive oil
1 onion (diced)
1 carrot (diced)
1 stalk celery (diced)
1 sprig rosemary
4 cups chicken broth (warmed)
1. Warm oil and butter in large saucepan over medium heat. Braise rabbit (keep the liver out).
2.Add salt and pepper. Add white wine in small amounts, until all the meat is well browned. Reduce heat to low and let rabbit simmer covered for approx. 1 hour. Make sure rabbit remains moist by adding broth as needed.
3.Make sauce by heating ¼ cup of oil in skillet over medium heat. Sauté onions, carrots, celery, rosemary and finely chopped liver for approx. 10 minutes. (If sauce becomes too thick, add a small quantity of broth.)
4.Remove rosemary sprig and put mixture in blender for approx. 30 seconds.
5.Add sauce to the rabbit after it has simmered for approx. 1 hour (as indicated above).
6.Continue to cook over low heat until meat starts to detach from bone (approx. another ½ hour). Add broth as required.
This dish is best enjoyed with polenta (see page 308).