Cunill amb Allioli

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 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.
6. 6 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.
7. 7 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.