When my grandma was young, they used to eat chickens and rabbits, since there were plenty of them in the farm. They had firm and flavourful meat, stuck to the bone.
Even during the Second World War in my grandma’s house there was always enough to eat, because the bread was baked at home, the animals were in the farm, the olive oil was produced from the olive trees in the field and the wine from my great-grandfather vineyard, the vegetables were those grown in season in the garden.
They were missing sugar and salt, pasta and rice, the only foods that were subject to rationing.
The rabbit was one of the dishes my grandma’s family used to cook more often: it was roasted in a simple but tasty way, with the herbs that could be found in the garden.
Pot roasted rabbit
- 1 rabbit, skinned, cleaned and cut into small pieces
- 1 clove garlic
- Extra virgin olive oil
- ½ glass of white wine
- freshly ground black pepper
- The rabbit must be cut into serving pieces. Soak the pieces into cold water with half a lemon for about ten minutes.
- Pour the extra virgin olive oil in a large pan and add a clove of garlic, without peeling it.
- Remove the rabbit from the water and put it into the pan without draining it. Add sage and rosemary, thinly chopped, and season with salt and pepper.
- Cook the rabbit on medium flame, reduce the water and brown each piece of rabbit, turning from time to time. Add a bit of water to finish the cooking if needed. When golden brown, pour in the white wine: as soon as the white wine is reduced, the rabbit is ready.