Ralph was fond of rabbit, although both he and I declined the honor of eating the cooked rabbit head which his Aunt Angelica served with lunch one day in Treggiano, Italy. His uncle Vincenzo accepted it instead, and we were so relieved.
This sauce is traditionally served with a pasta called "pici" however if you can't find it you can use penne pasta instead.
Ingredients (serves 4):
- 1 oz. pancetta or good bacon, finely chopped
- 1 large rabbit, cut in pieces, with giblets
- 1 small onion, finely chopped
- 1 carrot, finely chopped
- 2-3 springs fresh thyme
- 1 lb. 2 oz (500 grams) tomatoes, peeled, seeded and chopped (you can use canned unseasoned plum tomatoes)
- 1/2 bottle chianti
- 3 T. olive oil
- salt, pepper
Saute the pancetta, onion and carrot until softened in the oil. Add rabbit pieces (except giblets) and brown on all sides. Then add the wine and when nearly evaporated the tomatoes and the thyme.
Cover and simmer gently until the rabbit is tender (about 1-1/2 hours). After about half an hour, add the giblets, finely chopped, and a few tablespoons of warm water or beef stock to ensure that the sauce stays quite liquid.
About 10 minutes before the end of cooking remove the rabbit and keep hot. Add the pici and cook through. Or, if using dried pasta, cook the pasta separately until al dente, then add to the sauce.
This is traditionally served by serving the pasta with the sauce as a first course, followed by serving the rabbit with cooked spinach and olive oil. What Ralph did was to remove the bones from the rabbit and shred the meat into the sauce.