Name: Bergamasca-style Rabbit
Prep time: 20 min
Cook time: 100 min
Yield: 6
Cuisine: Italian
Ingredients: 3.3 lb whole rabbit, raw (preferably local 😊); 5.3 oz pancetta (cut into strips); 7 tbsp butter (I didn't use it, but if you want, add it 10 minutes before turning off the heat); 1 glass dry white wine; 2 cups vegetable broth; 2 sprigs rosemary; 3 tbsp extra-virgin olive oil; to taste salt; to taste pepper

Today a tasty main course: Bergamasca-style rabbit cooked in a pan and absolutely delicious!

I found the rabbit at Famila near San Lazzaro and this meat turned out very tender — a real pleasure!

I often go to this supermarket and I buy meat there with peace of mind because I find good quality products, sometimes in family packs that I then portion into food bags and prepare over the following days. I also tried the fish and it’s a chain that gives me confidence and that I recommend!

Rabbit meat is lean, white and low in calories — it is recommended to buy meat from non-intensive farms because animals in intensive farms live under a lot of stress. Ideally, of course, buy from a local farmer — friend of yours, hehe!

In Mrs. Cerea’s recipe 100 grams of butter are added at the end of cooking… apologies but I didn’t feel like adding it, pardon! (But you can definitely add it if you want).

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I also have a free WhatsApp channel with one sweet and one savory recipe a day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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I suggest other rabbit-based meat recipes such as:

Difficulty: Easy
Cost: Medium
Rest time: 5 Minutes
Preparation time: 20 Minutes
Cooking time: 1 Hour 40 Minutes
Portions: 6
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients

3.3 lb whole rabbit, raw (preferably local 😊)
5.3 oz pancetta (cut into strips)
7 tbsp butter (I didn't use it, but if you want, add it 10 minutes before turning off the heat)
1 glass dry white wine
2 cups vegetable broth
2 sprigs rosemary
3 tbsp extra-virgin olive oil
to taste salt
to taste pepper

Tools

#ADV

Pans
Knives
Cutting Boards
Measuring Jugs

Steps

1) First of all the rabbit needs to be cut into pieces so… if it isn’t already, take a good meat knife and cut the saddle and the legs into pieces.
2) Season the rabbit pieces with salt and pepper and brown them over medium-high heat in the extra-virgin olive oil.
3) Stir well so the meat takes on a nice color; then add the pancetta and as soon as it is browned, pour the dry white wine and let the alcohol evaporate.
4) Once all the wine has evaporated, add the vegetable broth and the sprigs of rosemary and let it cook for about 1 hour and a half.
5) Pay attention during cooking so the meat does not dry out and remains tender and juicy. Then all that’s left is to bring this flavorful and delicious Bergamasca-style rabbit to the table!
6) With this rabbit main course you can also serve mashed potatoes and carrots or a square of Savoy-style potatoes to your guests!
See you next recipe, bye everyone!
Annalisa
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Recipe taken from La Cucina Italiana by Mrs. Bruna Cerea, mother of a fantastic family of famous restaurateurs!