Coniglio con Salsa di Mandorle
Rabbit with Almond Sauce

1 large rabbit quartered (a skinless quartered chicken may be
substituted if you don't favor eating rabbit)
One-half bottle (about two cup s) dry white wine
Sprig of fresh laurel (bay leaves)
Sprig of fresh rosemary
Few small leaves of sage
3.5 oz (100 grams) of shelled toasted blanched ("white") almonds
2.5 Tbsp (50 grams) of pine nuts
2.5 Tbsp (50 grams) white or golden raisins
1 white or yellow onion
2 anchovy fillets (may be canned)
2.5 Tbsp (50 grams) capers
2 tablespoons low-alcohol almond extract (the kind used in baking)
Extra virgin olive oil
White pepper and salt

If it's not already quartered, cut the rabbit (or chicken) into pieces.
Remove the herb leaves from the stalks. If you're preparing this recipe
with rabbit, marinade the meat in the white wine with the rosemary, bay
leaves and sage for 3-4 hours before cooking. Then chop the onion into
thin slices and place it in the bottom of a roasting pan with a tablespoon
of virgin olive oil. Add the rabbit and other ingredients, including the
wine and herbs. Roast the rabbit in the oven for an hour or more as you
would roast a chicken, occasionally basting it with the wine and olive oil
mixture. The rabbit should be covered during half of the baking time, and
turned over when it is about half cooked. Add wine if necessary if the
liquid sauce seems as if it will evaporate. Meanwhile, chop the almonds
and pine nuts into a fine granular consistency, almost powdery if
possible. Chop the anchovy fillets into a paste. In a mixing bowl,
thoroughly combine the almond-pine nut mixture with the anchovy paste,
almond extract, the juice of one lemon, the capers and raisins. When the
rabbit is completely cooked, remove it from the oven and quickly stir in
this combined paste before serving, adding a little olive oil and water if
it seems too liquid. You may wish to remove the bay leaves. Salt and
pepper lightly to taste. Italian arborio rice, prepared as risotto, makes
a nice complement to the dish.


"Angela's Italian Organic Oregano"

If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com

Ciao-Ciao!
Angela


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