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Coniglio reggiano

The Reggio Emilia rabbit is a dish included in the list of the Emilia Romagna traditional agroindustrial products.


for 4 people

1 rabbit of about 1 kg
100 g of lard
50 g of butter
2 quite big onions
1 clove of garlic,parsley
1 spoonful of tomato puree
half a glass of dry white wine
extra virgin olive oil

How to do

Divide the rabbit into 12 pieces to ensure everyone the same amount .
Once cut and washed, put them in a saucepan with a bit of salt and covered for about ten minutes. This process will help the meat to deprive itself of exceeding water. At this point, cut the onions into thin slices thin and brown with a background of olive oil, butter and lard in a " casserole " preferably earthenware.
Add the pieces of rabbit, raise the heat and pour half a cup of dry white wine. Let the rabbit take colour, then add a tablespoon of tomato paste. Add half a cup of water and simmer, lowering the heat.
Passed a good half hour and after preparing a mixture with a clove of garlic and parsley, sprinkle your rabbit and continue cooking for another thirty minutes.