La Traviata
Ingredients and quantities

Quantities for 8 people:

  • 1 naturally-reared whole rabbit
  • 1 large quince (or 2 small ones)
  • saffron pistils
  • 1 large glass white wine
  • a few juniper berries
  • 1 glass meat stock
  • 1 celery stalk
  • 1 carrot
  • 1 onion
  • 1 lemon
  • extra-virgin olive oil

For the seasoned salt

  • sea salt
  • chopped rosemary
  • sage
  • lemon rind
  • crushed garlic
Accompanying wines:
Romagna DOC Sangiovese Superiore

Roast rabbit with quince and saffron

Type of recipe: Main courses


Click on the photos to enlarge

Preparation method:

As it is bred and reared naturally, the rabbit should be marinated for several hours with the vegetables and lemon. Then wash thoroughly.

Heat the extra-virgin olive oil in a saucepan and sauté the rabbit. When nicely browned all over, pour in the white wine. Use the previously-prepared seasoned salt, along with the juniper berries, to add flavour. Add the chopped quince, saffron and a little broth. Finish off in the oven.

The dish can be served with a few slices of grilled polenta.



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