Tonno di coniglio

This recipe is likely to push some of you out of their comfort zone. The meat I am presenting you today is rabbit, and you are welcome to go elsewhere if this disturbs you in any way. If it doesn’t, I hope you are inclined to consider this recipe. It is a quintessentially Italian recipe, not because it is very common,  nor because the method is widespread, but because of its combination of simplicity, style and intense flavours: a combination at the heart of what makes Italian cooking stand out from the crowd.