Rabbit roasted in Parmesan
Joe Trivelli, head chef at the River Café, shares a recipe from his book, The Modern Italian Cook. "Many may be put off cooking rabbit but they shouldn’t be. Success is guaranteed with farmed rabbits which are much more tender than wild. I could write a whole book of rabbit recipes – it’s incredibly versatile. This recipe came to us on a trip to Emilia-Romagna. We ate it washed down with Lambrusco."
This recipe has two stages, with much of the preparation happening in advance of the cooking, so it’s a good one to make if you’re having friends over. I serve this with spinach as it pairs so well with Parmesan.
A recipe from The Modern Italian Cook, by Joe Trivelli (Seven Dials, September 2018). Buy the book here.
