About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Roast Duck | Main | Pan-Roasted Veal with Garlic, Rosemary and White Wine »

Rabbit with Rosemary and White Wine


As you're reading this, I'm vacationing in Italy, hopefully enjoying some wonderful rabbit there. I made this recipe before I left, and it was such a wonderful recipe.

Marcella says that her father lived in town in Italy, but also had a farm. On his visits to the farm to inspect it, the peasant farmers would kill a chicken or rabbit and cook it for dinner. This recipe is the way they would cook the rabbit. It is a very simple recipe to make, and one that really brings out the flavor of the rabbit.

Oil, celery, garlic, and the cut up rabbit are all placed in a large saute pan, and the lid is placed on. The heat is turned to low, and the meat is occasionally turned. You cook it, stewing in its own juices, for about 2 hours. You then add white wine, rosemary sprigs, salt and pepper. Simmer briefly, then dissolve a bouillon cube and tomato paste in a little water, and add to the meat. Simmer another 15 minutes, turning the chicken a few times. And that's it!

To me, it was the addition of the tomato paste that really added flavor to this dish. It didn't overpower the dish, just added to the complexity with with rosemary and bouillon. If you've never had rabbit, give it a try. It is a very delicious thing!

Comments (2)

It looks beautiful Cindy. Enjoy your vacation!

Marcella Hazan:

Ciao Cindy Ruth,

This brings back so many memories. It seems odd that they should happened all in the same life.

You have done a beautiful job, as always, and as always, you "get it".

I hope you are having a good time and lots of truffles and porcini.

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The previous post in this blog was Roast Duck.

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