Rabbit with black truffle
( Coniglio al tartufo nero )

Recipe for rabbit with black truffle

Preparation and cooking

• - Prepare rabbit.
  Wash rabbit pieces under cold running water and transfer in a pan.
  Brown them without any fat for some minutes in order they can lose their internal liquid.
  Remove from the pan, let them cool and pat dry with absorbent kitchen paper.
• - Chop onion and put in a pan together with olive oil and rosemary.
  Add rabbit pieces too and let all fry slightly on low heat.
  Turn meat pieces so that they can brown on all sides.
• - Pour in wine and let it evaporate partially, turning all rabbit pieces at least once.
• - Add sage and one or more ladles of hot water.
  Season to taste with salt, lower heat and continue cooking, half-covered, until rabbit meat is tender and cooking juice is well reduced.
  Add other hot water only if necessary.
  Turn rabbit pieces now and then.
• - Meanwhile wash parsley and chives.
  Pat dry with absorbent kitchen paper.
  Cut into the pan some minutes before turning off the stove. Help yourself with scissors.

Just before serving

• - Once turned off the stove, just before serving, add black truffle sauce on hot rabbit.
  Stir very well and transfer rabbit pieces in individual plates.
  You can find the link to black truffle sauce below.

Note

Tips

• - Black truffle sauce you have to add to rabbit is made from 20 to 25g (3/4 ounce to 1 ounce) black truffle, grated and then diluted in olive oil.
• - Some people add black truffle sauce to rabbit before turning off the stove but I prefer my version to taste it better.
• - Use dried herbs in winter.
• - If you have guests, choose well the pieces of rabbit to prepare in this way. You need the back half because it has a smaller number of bones.

Menu planning

• - Rabbit with black truffle is not a dish for your everyday menu. It must be prepared to celebrate a special event.
• - I want to tell you how I used to eat rabbit flavored with truffle in Umbria.
  In general, the menu was opened by the typical appetizer that so often I serve to my guests because I find it one of the best ever. The link is in the next paragraph.
  Then it was the turn of a characteristic first dish, usually strangozzi (pasta similar to big spaghetti made by hand with semolina and water) topped with mushroom sauce.
  The rabbit with black truffle was the main dish.
  The menu ended with a typical dessert of the season.
  Umbrian cuisine is very simple but full of authentic flavors. I find it fantastic.

Useful links for this recipe

• - Here's the recipe for black truffle sauce you need to flavor your rabbit dish.
• - You could be interested in Umbrian antipasto too.
• - I also share with you the link to the site from which my husband and I usually buy truffles. Italia Tartufi. I assure you it is much more convenient to buy them safely at home rather than going to their search. It is not always easy to find them in stores, right?
• - This page is dedicated to rabbit flavored with truffle and Umbria too. Are you interested in other recipes from Umbria? follow the link.

Healthy eating

• - If you've read nutrition facts about this rabbit recipe surely you are wondering why its calories and fat are so high since the ingredients are so few. The explanation lies in the amount of olive oil.
  Anyway, my advice is not to worry too much. Enjoy your dish completely. It's a rare event, right?
• - Fiber per serving: 1.1 grams

Loretta

What's the right wine for " Rabbit with black truffle "?

Pair a good-quality Italian Prosecco. It's a perfect choice for me and my husband!