rabbit with herbs

coniglio alle erbe

6 servings

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.

• 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

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.