Coniglio alla Cacciatore or Huntsman’s Rabbit. When I lived in Bergamo the Sunday lunch was usually roast rabbit with polenta. I was regularly woken at seven in the morning by my neighbour grinding his polenta under my bedroom window. I’m sure he did it on purpose (we didn’t get on that well 😉 ) I see that rabbit is coming back into fashion in the UK, so I thought I’d share this recipe. It’s not roast rabbit, but another common Bergamasco dish. You can use any type of mushroom, even porcini if your bank balance will stand it. Serves 4
Rabbit with mushrooms ingredients
1 rabbit cut into portions
400 g mushrooms
100 g passata
1 stick celery
1 clove of garlic
1 tbsp chopped parsley
1 tbsp flour
100 ml chicken stock
1 glass dry white wine
5 tbsp olive oil
Salt and pepper
Chop the carrot and celery into small strips and thinly slice the onion.
Add to a pan with 3 tbsp of olive oil and cook over a medium heat until the onions start to go translucent.
Add the rabbit pieces and brown. Sprinkle them with the flour.
Thinly slice the mushrooms and sautè them in a separate pan with the rest of the olive oil and the whole, lightly crushed clove of garlic. Cook until they are well coloured and start to give off their juice.
Add to the pan with the rabbit and add the wine. Cook over a high heat until the wine has reduced by half.
Add the passata and stock, season with salt and pepper. Cover and cook for about and hour over a low to medium heat.
If you prepare this on April 25, you will be carrying on an ancient tradition that dates from the days of the Republic of Venice. This springtime dish of creamy rice and peas is made in Venice and its surroundings area to celebrate the feast day of its patron, Saint Mark. Almost the consistency of a soup, risi e bisi should be served as a course of its own. In the past, risi e bisi was presented on Saint Mark’s Day with much ceremony to the doge, the leader of Venice. You can streamline this dish by using small frozen peas.
When the rice is cooked al dente remove from the heat. Adjust salt and pepper, stir in the parmesan and the rest of the butter. Serve immediately
Giorgio Mantello used the picture above to illustrate an article on his site a cena da Giorgio. This is a translation of his comments:
I chose this image because it shows excellently what should be the consistency of the risotto – neither too thick nor too liquid – in Venice is said to be “moeche”. which translates as soft and a little sticky. enjoy!
Lumache con lumache di mare. Or snails with sea snails! I was mightily confused when I first translated this recipe until I realised that they meant the pasta shapes known as snails with whelks.
Whelks are more often eaten poached and eaten as part of a seafood antipasto. They can also be dressed with lemon juice and olive oil. Serves 4
Pasta with whelks ingredients
350 g lumache (or similar pasta shape)
500 g whelks — thoroughly washed and soaked in cold water for 3-4 hours
1 medium onion — chopped
1 clove garlic
100 ml dry white wine
100 g tomatoes — chopped
1 chilli — chopped
Drain the whelks. Add to a pan along with the tomatoes garlic and chilli. Cover with fish stock and simmer until the whelks can be removed from their shells (with the aid of a tooth pick) About 10 minutes. Keep a couple of shells for decoration. Discard the stock.
In a clean pan, fry the onion in a little olive oil. Add the whelk meat and fry for another minute. Add the wine and let it evaporate. Add the parsley and remove from the heat.
Cook the pasta and toss with the whelk sauce. Serve immediately
Pasta with whelks finished dish
PS The more sharp eyed among you will have noticed that when I cooked this dish I couldn’t find lumache. Isn’t that just typical 🙂 I used gnocchi instead.