Roast Rabbit
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- rabbit (hindquarters)
- lardone (cured pork fat)
- olive oil or (better) butter
- salt
Instructions
- Take the rabbit hindquarters and stud them with cured pork fat.
- Spit-roast, basting with oil or preferably butter.
- Salt when almost fully cooked.