Rotolo di coniglio

AT A GLANCE

  • Serves 6 people

  • 1 bunch each of rosemary and sage, finely chopped
  • 1 (about 2.3kg) rabbit, bones removed (see note)
  • 80 ml (1/3 cup) olive oil
  • 150 gm thinly sliced flat pancetta
  • 500 ml (2 cups) dry white wine
01   Preheat oven to 180C. Combine rosemary and sage with a few pinches of sea salt and freshly ground black pepper. Open rabbit out and lay skin side down with longest side horizontal to you, drizzle with 60ml (ΒΌ cup) oil and rub herbs over, then lay pancetta over the herbs and press down lightly. Roll rabbit away from you, into a cylinder, tucking in any loose pieces before finishing the roll, then secure with kitchen string at 5cm intervals.
02   Place rabbit in a baking dish and rub with remaining olive oil. Pour over 300ml wine and cook, turning several times and adding small amounts of remaining wine each time to keep the bottom of the dish from drying out, until golden and cooked through (45-50 minutes).
03   Thickly slice rabbit, arrange on a platter and serve immediately with pan juices drizzled over and with patate al forno.
Note Rabbit may need to be ordered ahead, ask your butcher to bone it for you.

Recipe:

ANNA MARIA EOCLIDI

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

Drinking Suggestion:

GUTTURNIO FIRMO OR A SANGIOVESE (OF THE COLLI PIACENTINI REGION). , suggested by ANNA MARIA EOCLIDI

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