Coniglio in Porchetta is an aromatic oven roast in which a deboned rabbit is rolled around a savoury filling and cooked until juicy. The combination of salsiccia, bacon, olives, herbs and a touch of orange zest provides depth and freshness — ideal for special occasions such as Easter or a Sunday menu.
Ingredients
- 1 boneless rabbit
- 2 garlic cloves
- 400 g salsiccia (meat removed from the casing)
- 100 g pitted black olives
- 5 slices of bacon
- 50 g wild fennel
- 15 g rosemary
- 15 g sage
- 1 pinch grated orange zest
- 100 g lard
- 75 g extra virgin olive oil
- 1 glass white wine
- fine salt and black pepper
Preparation
1) Prepare
Thoroughly rinse the rabbit under cold water and pat dry with a clean cloth. Cut it lengthways and open it out flat. Season both sides with salt and pepper.
2) Fill and roll
Arrange the bacon slices across the centre of the meat and spread the salsiccia meat on top. Place a row of pitted black olives. Finely chop the garlic, and roughly chop the wild fennel, rosemary and sage; scatter over the filling. Grate a little orange zest directly over the meat.
Roll the meat tightly, taking care not to force the filling out. Tie securely all around with kitchen twine.
3) Roast in the oven
Brush or rub the roast all over with the lard and extra virgin olive oil, and place it in an ovenproof dish.
- In a very hot oven environment (e.g. pizza oven or wood-fired oven): sear for about 20 minutes at high heat (in the original: 300–330 °C).
- Turn the roast, add the white wine, and continue cooking for about 30 minutes.
Note: In home ovens that do not reach these temperatures, use the highest possible temperature and cook longer as required until the roast is cooked through and remains juicy.
4) Rest and serve
Allow the roast to cool briefly, remove the kitchen twine and slice into medallions. Spoon over the pan juices and serve with crispy fried potatoes if you wish.
Practical notes
- Oven choice: This recipe works in a pizza oven, wood-fired oven or home oven. A high initial heat enhances roast flavours.
- Dish and handling: A heavy roasting dish (e.g. cast iron or ceramic) retains heat well and collects the pan juices for deglazing with white wine.
- Kitchen prep: Have kitchen twine ready and tie the rabbit tightly — this keeps the filling securely inside.
