Comments on: Tonno di coniglio http://lacaffettierarosa.wordpress.com/2011/02/24/tonno-di-coniglio/ Italian Food, abroad Wed, 10 Apr 2013 04:44:32 +0000 hourly 1 http://wordpress.com/ By: Caffettiera http://lacaffettierarosa.wordpress.com/2011/02/24/tonno-di-coniglio/#comment-493 Thu, 03 Mar 2011 12:21:01 +0000 http://lacaffettierarosa.wordpress.com/?p=1531#comment-493 Laura, I am glad you mentioned ‘pesce in saor’: it is an old family recipe for me, one I have not had in a while. It is a definitely more levantine dish, as you say, and my familiy’s version is made with leftover fried fish, raisins, pinenuts, onions, a lot of vinegar and oil. I am going to turn it into a post, sooner or later.

]]> By: Laura http://lacaffettierarosa.wordpress.com/2011/02/24/tonno-di-coniglio/#comment-491 Thu, 03 Mar 2011 03:24:04 +0000 http://lacaffettierarosa.wordpress.com/?p=1531#comment-491 Lovely post and recipe!

I love recipes that have the step, “forget about it for a few days in the refrigerator . . .”

Another Italian (really Venetian with Levantine roots) dish like that is Pesce de Saor which I make in the warmer weather around here.

I haven’t had rabbit in a while – this post makes me want to prepare some soon!

Thanks.

Laura

]]> By: LimeCake http://lacaffettierarosa.wordpress.com/2011/02/24/tonno-di-coniglio/#comment-484 Mon, 28 Feb 2011 09:33:18 +0000 http://lacaffettierarosa.wordpress.com/?p=1531#comment-484 I don’t eat rabbit all that often, but I do like it quite a bit. No, it does not taste like chicken. Thank goodness for that. This looks light and delicious!

]]> By: Caffettiera http://lacaffettierarosa.wordpress.com/2011/02/24/tonno-di-coniglio/#comment-483 Mon, 28 Feb 2011 09:04:06 +0000 http://lacaffettierarosa.wordpress.com/?p=1531#comment-483 Yes, I tried reusing the oil: I made some roasted potatoes with it and they were delicious. It tastes mainly of garlic and sage. The only issue is that it tends to go bad relatively quickly because it is nearly impossible to strain all the meat from it. I should have also mentioned that I tried reusing the broth the rabbit is simmered in; it is quite tasty in a soup or a risotto.

]]> By: Simona http://lacaffettierarosa.wordpress.com/2011/02/24/tonno-di-coniglio/#comment-481 Mon, 28 Feb 2011 02:15:24 +0000 http://lacaffettierarosa.wordpress.com/?p=1531#comment-481 I grew up eating rabbit, as it is quite common in central Italy as well. This is an interesting recipe. I have a question: do you reuse the excess oil?

]]> By: Azita http://lacaffettierarosa.wordpress.com/2011/02/24/tonno-di-coniglio/#comment-475 Fri, 25 Feb 2011 04:46:23 +0000 http://lacaffettierarosa.wordpress.com/?p=1531#comment-475 I have never had rabbit before! I’ve ever seen it anywhere. This looks so tasty. Beautiful photo!

]]> By: Nina http://lacaffettierarosa.wordpress.com/2011/02/24/tonno-di-coniglio/#comment-473 Thu, 24 Feb 2011 18:45:47 +0000 http://lacaffettierarosa.wordpress.com/?p=1531#comment-473 Fantastic post. It’s a wonderful thing to be pushed out of our comfort zone. Something spectacular always lies there. I love learning about region specific recipes and their history. Thanks for this! I didnt know that Bagna Cauda is from Monferrato! Your tonno looks wonderful! Cheers.

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