The rabbits of Monte Cimini have been a source of food since ancient times and over the centuries the local population has invented many ways of cooking them; roasted, stuffed, with olives, you name it.

ingredients

rabbit, extra virgin olive oil, onions, carrots, celery, red wine, stock, parsley.

making it

This particular dish is prepared in a casserole to keep the meat soft.

Take a skinned rabbit and let it rest in cold water for an hour.

Dry it, cut it into pieces and place in a pan of olive oil, chopped onions, plenty of carrots and celery, a glass of wine and 3 labels of stock.

Cook on a low heat until done and add a some chopped parsley when the dish is ready.

It can be served with a side dish if cicoria or chicory which has been fried with a spot of garlic and peperoncino, and also spinach.

This dish was kindly sent to us by the Ristorante Villa Gambara, Bagnaia, in the province of Viterbo.

5 day Etruscan archaeological tour of Rome, Cerveteri, Tarquinia and Orvieto