Coniglio ai Ceci, Lenticchie e Fagioli

(Rabbit with Garbanzo, Lentils and Cannellini Beans)

Note:  This recipe is a variation of a recipe we found in the Italian version of "La Cucina Italiana".  We have changed it a bit and translated it.  We recommend this magazine to anyone interested in Italian food.


1 3 Lb. Rabbit - cut into 8 pieces - marinated as described below
1/2 Cup Pancetta - diced
2 Lg. Shallots - diced
1/2 Cup Olive oil - Extra virgin
1/2 Cup Lentils - previously soaked for 4-6 hours
1/2 Cup Tomato Paste
1/4 Cup Parsley - stems and leaves chopped
1 Cup Chickpeas - (Ceci) canned OK
1 Cup Cannellini Beans - canned OK
Salt & pepper Q.B. To taste


Marinate the rabbit in a half cup of white wine vinegar and a cup of white wine, adding enough water to cover the rabbit.  Marinate overnight in the refrigerator or for 4 hours at room temperature.

Remove from the marinade and pat dry. Brown the rabbit in olive oil and season them with salt and pepper.  When all the pieces are browned, remove them from the pan and set aside. 

Sauté the pancetta and shallots until the shallots are slightly browned, then add the presoaked lentils the tomato paste and the parlsey.  Add 1 cup water and stir to dissolve  the tomato paste.  Add the rabbit pieces. Cover the pan and cook for 45 minutes.

At the end of this time, add the garbanzo and cannellini beans and cook for 15-20 minutes with the cover off or until the sauce thickens a bit.

Serve hot, spooning the beans and sauce from the pan on the pieces of rabbit served to each person.

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Last updated on:02/25/04 04:10:09 PM