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Rabbit recipes 1

The rabbit is indigenous to both The country and North Africa and it was brought to Italia through the Romans within the third century BC. Wild rabbit is, understandably, a really lean meat having a delicate, gamey flavour which fits as well combined with tomato-based stews and wealthy, creamy sauces. It’s particularly prevalent in regional dishes from northern Italia, using the abundant countryside supplying the right breeding ground.

Browse this assortment of rabbit recipes for many fantastic inspiration from a number of Italy’s finest chefs. Gaetano Trovato’s elegant rabbit recipe is combined with the classic Italian flavours of olives, capers, tomato plants and taters, while Andrea Sarri decides for for cheese, cream and mushrooms inside a scrumptious filled pasta dish. Alessandro Gavagna’s rabbit loin recipe is offered with creamy mashed potato and also the sweet anise flavour of tarragon, or a hearty rabbit stew recipe try Andrea Migliaccio’s stunning one pot dish in line with the regional dish of Ischia.

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