Coniglio Arrotolato

Hope everyone is off to a good start in 2013 (no hangovers). As for me, decided to kick off the new year by preparing an old favorite…CONIGLIO ARROTOLATO (Roasted Rabbit). This particular preparation incorporates Rabbit Liver; features Prosciutto and Marjoram paired with Onion and Fennel. Okay, I know some of you have a problem with the whole “bunny” thing, but rabbit is truly delicious and an oft-used ingredient in Italian cuisine – rabbit also makes a particularly delectible ragu sauce for pasta – so I politely suggest you block Bugs and/or Easter from your mind and give it a try. I promise, you won’t regret it. Ciao, e buon appetio!