This rabbit dish is typical of Calabria and Basilicata, where dried red peppers are used in many dishes during the winter months.
One rabbit (2.5 – 3 lbs) cut up into eight pieces
1/3 cup of extra virgin olive oil
1 tablespoon of Kosher salt, plus one teaspoon
2 cloves of garlic, cut in half
1 tablespoon of dried oregano
12 dried peppers, washed and cut into quarters
½ cup of fresh chopped or canned tomatoes
1 peperoncino (hot chili pepper), optional
Place the cut pieces of rabbit in a deep 12-inch non-reactive skillet or Dutch oven. Cover with cold water and bring to a boil.
Remove the foam that forms on top.
Add the olive oil and one tablespoon of the salt. Keep turning the rabbit pieces so that all sides are cooking evenly. Maintain a
rolling boiling and cook for about 30 minutes. After 30 minutes the water will have reduced. Add more water to cover the rabbit
again and continue cooking for another 30 minutes. At this point the rabbit should be tender. If it is not, add more water and
continue cooking until the meat is tender.
After cooking for about one hour, when there is about ½ inch of broth in the bottom of the pot add the garlic cloves and
oregano. Cook for about five minutes.
Add the dried peppers and the tomatoes to the pot. Also add the peperoncino, if you are using one. Add the remaining
teaspoon of salt to season the peppers and tomatoes.
Stir and cook at medium heat to cook the peppers and tomatoes. Cook for about 6 minutes, continuing to stir until the
peppers are cooked and the tomatoes are reduced to a sauce that coats the rabbit. Serve the rabbit with some of the
peppers and the sauce.
Serves 8.
Copyright 2005, Rosetta Costantino. All rights reserved.
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