Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Modena II
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Rinse and pat dry rabbit loins. In a mixing bowl, stir together cold water, vinegar, salt and peppercorns. Place rabbit loins in liquid and allow to stand 1 hour. Remove rabbit from brine and pat dry.

In a 12- to 14-inch heavy bottomed saute pan, heat 4 tablespoons olive oil until smoking. Season rabbit pieces with salt and pepper and saute until golden brown on both sides, about 6 to 7 minutes. Remove rabbit pieces and set aside. Add fennel, onion and fennel seeds and cook until soft and lightly browned, about 10 minutes. Add tomato sauce, wine and balsamic vinegar and bring to a boil. Place rabbit pieces in pan and simmer 15 minutes uncovered.

Meanwhile, make salsa verde. Soak bread in white wine vinegar about 2 minutes. Remove bread from vinegar and squeeze dry. Place in food processor with parsley, capers, garlic, spinach, thyme, fennel fronds and extra virgin olive oil. Blend 30 seconds until smooth and set aside. Remove cooked rabbit pieces from sauce and arrange on a serving platter. Top with fennel sauce mixture, drizzle with salsa verde and serve immediately.

IDEAS YOU'LL LOVE

Roasted Pork Loin

Recipe courtesy of Giada De Laurentiis

Sauteed Mushrooms

Recipe courtesy of Bobby Flay

Roast Loin of Pork with Fennel

Recipe courtesy of Ina Garten

Sauteed Cabbage

Recipe courtesy of Ina Garten

Sauteed Beet Greens

Recipe courtesy of Food Network Kitchen

Sauteed Shrimp

Recipe courtesy of Tyler Florence

Sauteed Wild Mushrooms

Recipe courtesy of Ina Garten

Sauteed Green Beans with Creamy Lemon Dressing

Recipe courtesy of Nancy Fuller

Sauteed Shad Fillet with Lemon

Recipe courtesy of Michael Lomonaco

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking