Print this page!EMANUELE’S KITCHEN
Coniglio all’Etrusca
Etruscan-style Rabbit
(may also be made with chicken)
The hearty flavors of La Maremma blend with the echoes of the ancient Etruscans in this earthy dish, perfectly paired with the deep red Morellino di Scansano.
Preparation
Sauté the onion in the oil. Add the olives and rinsed capers and cook over high heat for 2 minutes. Add the rabbit or chicken and brown on high heat for 3-4 minutes. Add the wine and let it evaporate. Add the chopped sun-dried tomatoes and 1 cup of water. Cover and cook over low heat for about 1½ hours, until meat is tender and sauce is thick. (Halfway into the cooking, taste for salt. If the capers and tomatoes are already salted, you probably won’t need to add any.) Serve with polenta or mashed potatoes. Serves 4.
Drink a heady Morellino di Scansano, and you will soon be soaring over the hills of La Maremma. Buon appetito!