Cunill amb Allioli

Season the rabbit pieces generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the rabbit in batches for 3-4 minutes per side until golden brown on all surfaces. Remove and set aside.

In the same pot, cook the diced onion for 6-7 minutes until softened. Add the grated tomatoes and cook for 5 minutes until the mixture thickens and darkens. The tomato sofrito is the flavor base of the braise.

Return the rabbit to the pot and add the white wine, rosemary, thyme, and bay leaf. Bring to a simmer, then reduce heat to low. Cover and braise for 50-55 minutes until the rabbit is very tender and almost falling off the bone.

While the rabbit braises, prepare the allioli. Crush the garlic cloves with a pinch of salt in a mortar until a smooth paste forms. Add the egg yolk and mix thoroughly with the pestle.

Begin adding the olive oil drop by drop while stirring constantly with the pestle in one direction. As the emulsion begins to form and thicken, you can increase to a thin stream. Continue until all the oil is incorporated and you have a thick, glossy sauce. Add lemon juice.

When the rabbit is done, transfer the pieces to a warm platter. Strain the braising liquid into a small saucepan and reduce by half over high heat to concentrate the flavors into a rich sauce.

Pour the reduced sauce over the rabbit pieces and serve with a generous bowl of the handmade allioli on the side. Each diner takes a spoonful of allioli to accompany their rabbit.