Osteria La Corte di Berengario II
Ingredients and quantities

Quantities for 4 people:

  • 1 whole rabbit
  • 40g wild fennel
  • 100g fresh pancetta
  • 100g cured Montefeltro ham
  • 3 cloves garlic
  • extra-virgin olive oil PDO
  • salt and pepper

Rabbit with wild fennel

Type of recipe: Main courses


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Preparation method:

Chop the ham and pancetta and stuff the rabbit with the mixture thus obtained, a clove of garlic and a sprig of wild fennel. Rub the outside of the rabbit with some extra-virgin olive oil and season with salt and pepper. Cook in the oven at a medium heat for about 2½ hours, basting it often alternating with some white wine and an infusion obtained by boiling two cloves of garlic and some wild fennel for two minutes in boiling water.



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