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June 2008
1h 30m, plus chilling Time_icon
6 servings Serves_icon

coniglio alle erbe

rabbit with herbs


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A good butcher here will cut rabbit into pieces for you, or make sure to use a very sharp chef’s knife if cutting it at home.

Ingredients

  • ¼ cup almond slivers
  • ⅓ cup finely chopped fresh basil
  • ⅓ cup finely chopped flat-leaf parsley
  • ⅓ cup fine plain breadcrumbs
  • 1½ teaspoons finely chopped fresh thyme
  • 2 (2¾- to 3-pound) rabbits
  • Salt
  • 5 tablespoons extra-virgin olive oil
  • 4 medium ripe tomatoes, seeded and cut into ¼-inch cubes
  • 2 medium cucumbers, peeled, seeded and cut into ¼-inch cubes
  • Fresh marjoram leaves for garnish

Instructions

Heat oven to 275°. Spread almonds on a baking sheet and bake, stirring once or twice, until golden, 5 to 7 minutes. Cool on rack.

Increase oven temperature to 400°. Mix together basil, parsley, breadcrumbs and thyme. Cut each rabbit into roughly 8 equal pieces. Season with salt, place in a large baking dish and drizzle with 2 tablespoons oil. Cover rabbit pieces with herb mixture, pressing so that mixture adheres. Roast until golden and cooked through, about 50 minutes.

Meanwhile, in a large bowl, combine almonds, tomato, cucumber and remaining 3 tablespoons oil; let marinate at room temperature for 1 hour.

Remove rabbit from oven and let cool to room temperature. To serve, season salad with salt and divide among plates. Top with rabbit and sprinkle with marjoram.

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