Introduction
Nestled in the heart of Italy, Umbria is renowned for its rich culinary traditions and stunning landscapes. One standout dish that embodies the essence of Umbrian cuisine is Rabbit Casserole, or “Coniglio in Umido.” This dish showcases the region’s focus on fresh, local ingredients and timehonored cooking techniques. Whether you’re looking to impress guests or simply enjoy a comforting meal at home, this succulent rabbit casserole is the perfect recipe to experience the flavors of Umbria.
Ingredients
To make an authentic Umbrian Rabbit Casserole, you will need:
1 whole rabbit, cut into pieces (about 34 pounds)
3 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 carrots, diced
1 celery stalk, diced
1 cup dry white wine
1 can (14 oz) diced tomatoes
2 cups chicken stock
2 sprigs fresh rosemary
23 sprigs fresh thyme
Salt and pepper, to taste
Optional: red pepper flakes for added heat
Instructions
1. Prepare the Rabbit
Rinse the rabbit pieces under cold water and pat dry. Season with salt and pepper generously.
2. Sear the Rabbit
In a large, heavybottomed pot or Dutch oven, heat the olive oil over medium heat. When the oil is hot, add the rabbit pieces in batches, searing until browned on all sides (about 57 minutes per batch). Remove the rabbit pieces and set them aside.
3. Sauté the Aromatics
In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened and fragrant (about 5 minutes).
4. Deglaze the Pot
Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer and reduce by half, which will intensify the flavors.
5. Add Tomatoes and Stock
Return the rabbit pieces to the pot and add the diced tomatoes and chicken stock. Stir to combine, ensuring the rabbit is mostly submerged in the liquid.
6. Add Herbs and Simmer
Tuck in the rosemary and thyme sprigs, then bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the rabbit is tender and falling off the bone.
7. Final Touch
Taste the casserole and adjust the seasoning with more salt, pepper, or red pepper flakes, if desired. If you like a thicker sauce, you can remove the lid for the last 30 minutes of cooking to allow it to reduce.
8. Serve
Discard the herb sprigs before serving. Serve the rabbit casserole hot, accompanied by crusty bread, creamy polenta, or a side of roasted vegetables, making sure to ladle plenty of the luscious sauce over everything.
Conclusion
Rabbit Casserole is not just a delightful dish; it represents the heart of Umbrian cooking. Its rustic flavors and simple preparation embody the principles of using local ingredients and cooking with love. Enjoying a bowl of this warm, savory casserole is a true celebration of the region’s culinary heritage. So, gather your ingredients, put on some Italian music, and transport yourself to the rolling hills of Umbria with this unforgettable meal! Buon appetito!