Quick but classy: “porchetta”-style rabbit by Arturo Dori | Visit Tuscany

Quick but classy: “porchetta”-style rabbit by Arturo Dori | Visit Tuscany

www.visittuscany.com

Boneless rabbit stuffed with garlic, rosemary, sage and especially wild fennel, and then roasted. | Visit Tuscany

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Ingredients

  • 1 boneless rabbit (about 1.2 kg), bones and liver set aside
  • 1 sprig of rosemary
  • 1 sprig of sage
  • 3 cloves of garlic
  • 1 tablespoon of fennel seeds
  • Salt and pepper to taste
  • Extra-virgin olive oil
  • 1 glass of red wine

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