Ali Baba is a cat who likes to watch while his owner, Ron Cook, makes this dish (with either rabbit or chicken). Ron was a student of Lydie Marshall's years ago. He now lives in Florence with his family and pets and has become a superb Italian cook. Quick Chicken Recipes

December 2000


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • In a large enameled cast-iron casserole, pour the olive oil over the rabbit and turn to coat. Season with salt, pepper and cayenne. Add the onion, garlic, sage and rosemary to the casserole.

  • In a glass measuring cup, use a fork to blend the wine with the tomato paste; pour over the rabbit. Cover and bring to a simmer, then cook over low heat, turning the rabbit pieces a few times, until the loin is just cooked through, about 25 minutes. Transfer the loin pieces to a plate and cover with foil. Continue cooking the rabbit until the legs are tender, about 35 minutes longer. Add the legs to the loin pieces.

  • Boil the pan juices until thickened and flavorful, about 8 minutes. Return the rabbit to the casserole and reheat in the sauce. Season with salt, pepper and cayenne and serve.

Make Ahead

The recipe can be prepared through Step 2 and refrigerated overnight.

Serve With

Fresh noodles, dried egg noodles or crusty bread.

Suggested Pairing

This dish calls for a rich, ripely fruity and earthy Rhône white that can stand up to the strong rabbit flavor and the aromatic sage and rosemary.