Coniglio alla Sammarinese

Name: Coniglio alla Sammarinese
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Cuisine: San Marinese
Ingredients: 1 whole rabbit, about 1.5kg, cut into pieces; 4 cloves garlic, crushed; 2 sprigs fresh rosemary; 1 tsp fennel seeds; 200ml dry white wine; 3 tbsp olive oil; 1 lemon, juiced; Salt, black pepper; 200ml chicken broth

Coniglio alla Sammarinese (koh-NEE-lyoh AHL-lah sahm-mah-ree-NEH-zeh)

San Marinese Roast Rabbit

⏱ Prep Time 20 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 368 kcal

Rabbit slow-roasted with rosemary, garlic, white wine, and fennel seeds until the meat falls off the bone.

Nutrition & Info

Protein 34.0g

Carbs 4.0g

Fat 24.0g

Protein Carbs Fat

Dietary

gluten-free dairy-free nut-free

Equipment Needed

roasting pan heavy skillet oven

Presentation Guide

Vessel: oval serving platter

Garnishes: rosemary sprigs, lemon wedges

Accompaniments: roasted potatoes, green salad

Ingredients

1 whole rabbit, about 1.5kg, cut into pieces
4 cloves garlic, crushed
2 sprigs fresh rosemary
1 tsp fennel seeds
200ml dry white wine
3 tbsp olive oil
1 lemon, juiced
Salt, black pepper
200ml chicken broth

Instructions

1
Season rabbit pieces generously with salt, pepper, and fennel seeds.
2
Heat olive oil in a heavy skillet. Brown rabbit pieces on all sides, about 3 minutes per side. Transfer to roasting pan.
3
Tuck garlic cloves and rosemary sprigs around the rabbit pieces.
4
Deglaze the skillet with white wine, scraping up browned bits. Pour over the rabbit. Add broth.
5
Roast at 180°C for 45-50 minutes, basting every 15 minutes, until meat is tender and golden.
6
Squeeze lemon juice over the finished dish. Let rest 5 minutes before serving with pan juices.

💡

Did You Know?

Rabbit was historically the most common meat in San Marino because the rocky terrain was better suited to raising rabbits than cattle.

Chef's Notes

Equipment Tips

roasting pan
heavy skillet
oven

Garnishing

rosemary sprigs, lemon wedges

Accompaniments

roasted potatoes, green salad

The Story Behind Coniglio alla Sammarinese

Rabbit has been the primary meat of San Marinese cuisine for centuries, as the republic's mountainous terrain made large-scale cattle farming impractical. Roast rabbit flavored with wild herbs from the hillsides of Mount Titano is considered the national meat dish. The recipe reflects the frugal, flavorful approach that defines Sammarinese cooking, using local herbs and wine to transform simple ingredients into a celebratory meal.

🕐 Traditionally enjoyed sunday or holiday lunch 📜 Origins: Medieval

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