In breve
The dish in short
- A whole rabbit of about 1 kg, rubbed inside and out with a bright green paste of wild fennel fronds, lardo, garlic and olive oil.
- The stuffing is the rabbit's own liver, blanched with the fennel stems and sautéed with chopped pancetta.
- Stuffed, sewn up and rested at least 5 hours in the fridge so the meat takes the scent of fennel and garlic, then roasted at 180 °C for about 1½ hours.
- White wine poured over after 40 minutes, then basted with the fennel water until well browned.
- Cut into pieces, the stuffing served apart; it is good hot or cold.
Il video, Marche (the whole region), Marche
Coniglio in porchetta
The video: Whole rabbit roasted like a porchetta, with wild fennel and its own liver
A whole rabbit seasoned the way central Italy seasons its roast pig, rubbed inside and out with wild fennel, garlic and lardo, stuffed with its own liver and pancetta and roasted slowly with white wine: the Marche's coniglio in porchetta, celebrated at Frontone with a sagra without a break since 1957. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 4
- Hands-on
- 1 h 17 min
- Cooking
- 2 h
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 19 steps, as in the recipe.
Altri video
