Giovanna's wine-basted rabbit (Coniglio di Giovanna) from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 284) by Lynne Rossetto Kasper

  • rosemary
  • butter
  • dry white wine
  • rabbit

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • DKennedy on January 16, 2014

    This is a lovely dish. The roasted rabbit is cooked whole. Total cooking time is 1 hr, 45 minutes. The timing was perfect for a 3.5 lb. rabbit. I've never cooked a whole rabbit before, all my other recipe calls for parts. After the first 30 minutes, I added new potatoes and baby carrots to the sauce and a few extra whole garlic cloves. Served it with the Garlic Sauteed Cabbage (p. 331).

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