Piazza Vittorio Alfieri nr.18 - 14100 Asti
+39 0141 53.07.01

Portions: 6 

  • 1 rabbit of approx 1 kg
  • 1 medium onion
  • 1 clove of garlic
  • 1 carrot
  • 1 lt of Barbera d'Asti
  • salt
  • extra virgin olive oil
  • rosemary
  • laurel

Macelleria CAFFA - Coniglio arrosto al barbera


Cut the rabbit into regular pieces and leave it to soak in the Barbera overnight. Chop not too fine with garlic, onion, carrot, add two bay leaves, a sprig of rosemary, a pinch of chilli pepper, the rabbit pieces and brown them on all sides over high heat. After a few minutes, lower the heat, add salt and cook with a lid, add broth if necessary until cooked (not less than 1 hour).

It is possible to add tomato puree (or in season fresh tomato beaten with a knife) halfway through cooking; in this way the sauce is more abundant and is also suitable for accompanying with a soft polenta (for this version it is suggested to reduce the rabbit to smaller pieces).

Leave a comment