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Coniglio in umido is a rustic Italian braised rabbit dish found throughout the central and southern countryside, where rabbits were once the most affordable source of protein and the braise the most practical way to cook them. The rabbit pieces are first seared to golden brown, then slowly cooked in white wine and tomato with black olives, capers, and a bouquet of sage, rosemary, and bay leaves that perfume the entire kitchen as it cooks. The long, gentle simmer transforms the lean, mild meat into something extraordinarily tender and full of flavour, the sauce thickening into a rich, aromatic gravy. Capers and olives add a pleasingly briny counterpoint to the sweetness of the tomato. Served with crusty bread, polenta, or roasted potatoes, this is the kind of dish that tastes better the longer it sits.
Prep
20 min
Cook
80 min
Total
100 min
Servings
4 srv
Difficulty
Medium
Calories
360 kcal
For 4 serving(s)
Per serving
Pat the rabbit pieces dry with kitchen paper. Season generously with salt and pepper.
Heat the olive oil in a large, wide casserole or Dutch oven over medium-high heat. Brown the rabbit pieces in batches until golden on all sides, about 4 minutes per side. Remove and set aside.
In the same pot, reduce the heat to medium. Add the diced onion, carrot, and celery and cook for 8 minutes until softened. Add the garlic and cook for 1 minute.
Return the rabbit pieces to the pot. Pour in the white wine, scraping up the browned bits from the bottom. Let the wine reduce by half.
Add the tomato passata, black olives, capers, rosemary, sage, and bay leaves. Stir to combine, ensuring the rabbit pieces are partially submerged in the liquid.
Cover with a lid and braise on a very low simmer for 70-80 minutes, turning the rabbit once halfway through, until the meat is completely tender and beginning to fall off the bone.
Discard the bay leaves. Taste the sauce and adjust seasoning. Serve hot with polenta, bread, or roasted potatoes.
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