이 레시피를 당신의 언어로 번역하는 중입니다... 페이지가 자동으로 새로고침됩니다.

Coniglio in Porchetta

Name: Coniglio in Porchetta
Prep time: PT30 minutes
Cook time: PT1 hour 30 minutes
Total time: PT2 hours
Yield: 4
Cuisine: San Marino
Ingredients: 1 whole Rabbit (cleaned and cut into 8 pieces); 100 g Prosciutto (thinly sliced); 100 g Pancetta (thinly sliced); 1 small bunch Wild fennel fronds (or 1 tbsp fennel seeds); 3 cloves Garlic cloves (minced); 150 ml Dry white wine; 3 tbsp Extra virgin olive oil; to taste Salt; to taste Black pepper; 1 tsp Orange zest (optional, for aroma)

Coniglio in Porchetta is a traditional rabbit dish prepared in the style of 'porchetta,' which traditionally involves stuffing and roasting pork with wild fennel. In this variation, rabbit is seasoned, often stuffed with prosciutto, pancetta, and wild fennel, then roasted until tender and flavorful.

준비 시간30 minutes

조리 시간1 hour 30 minutes

총 시간2 hours

1회 제공량4

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
Preheat oven to 180°C (350°F). Pat the rabbit pieces dry with paper towels and season generously with salt and pepper.
2
In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Brown the rabbit pieces on all sides until golden. Remove the rabbit and set aside.
3
Lower the heat to medium. Add the minced garlic and wild fennel fronds (or fennel seeds) to the skillet and sauté for about 1 minute until fragrant.
4
Return the rabbit pieces to the skillet. Drape slices of prosciutto and pancetta over and around the rabbit pieces. If using, sprinkle with orange zest.
5
Pour in the white wine and let it bubble and reduce slightly for about 2 minutes.
6
Cover the skillet or Dutch oven and transfer to the preheated oven. Roast for 1 hour to 1 hour 15 minutes, or until the rabbit is tender and cooked through. Baste the rabbit with the pan juices occasionally.
7
Remove from oven, let rest for 5-10 minutes before serving. Spoon the pan juices over the rabbit.

요리 기록 추적

💡 전문가 팁

✓Ensure the rabbit is well-seasoned, as it is lean meat.
✓Wild fennel can be substituted with regular fennel, but the flavor will be slightly different.
✓Serve with roasted potatoes, polenta, or a simple green salad.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Some recipes suggest stuffing the rabbit with a mixture of liver, prosciutto, pancetta, and fennel before roasting.
A splash of balsamic vinegar can be added to the pan juices for extra depth.