Roasted rabbit - The recipe

After seasoning the rabbit with salt and pepper, brown it in butter with a branch of rosemary and a slice of garlic. When the rabbit is well coloured, add some white wine, then, if necessary, with some broth. Taste to identify the best cooking point, which can vary depending on the age of the animal.

A traditional recipe to cook rabbits, which were breeded by many rural families in Ticino, and was a festive variant to their diet.