Serves 4 as a starter; 2 as a main

 

Ingredients

1⁄2 farmed rabbit (a half lengthways)

1 small onion

2 bay leaves

1⁄2 carrot

4 celery stalks

1 bunch radishes

500g broad beans (125g podded ones)

a few picked flat-leaf parsley leaves

2 tablespoons salted capers, soaked until tolerably salty

20ml extra virgin olive oil

 

Tuna Sauce

1 salted anchovy, rinsed and filleted, or 2 anchovy fillets in oil

75g best-quality tinned tuna in oil

a few picked oregano leaves

1 egg yolk

1 tablespoon red wine vinegar

1 tablespoon lemon juice

1 tablespoon, salted capers, soaked until tolerably salty

80ml extra virgin olive oil

 

Method

Put the rabbit, onion, bay, carrot and half the celery in a pot (cut the rabbit into a couple of chunks to fit, if necessary). Barely cover with water, season with salt and simmer over a low heat for an hour or until the meat is soft enough to be pulled from the bone. Leave it to cool in its liquor, then drain (save a little of stock) and pull the meat from the bone.

Make the sauce by combining the anchovy, tuna, oregano, egg yolk, vinegar, lemon and tablespoon of capers in a food processor. Add the oil gradually, in a steady stream, then season with pepper and slacken with a bit of stock (2-4 tablespoons) to the thickness of double cream. The sauce can be kept in the fridge for up to a day or so, but may thicken over time – in which case, thin it with a little more rabbit stock or water.

Slice the remaining celery on the bias 5mm thick; wash and halve the radishes. Pod the broad beans, briefly blanching and peeling the shell from any larger than a fingernail. Toss the vegetables together with the torn rabbit meat, parsley, 2 tablespoons of capers and the oil, Spread the creamy sauce flat on a plate, and mound the salad on top.

 

Easter Feast at Bocca di Lupo 

Bocca di Lupo, the acclaimed Italian restaurant in London’s Soho by chef Jacob Kenedy and Victor Hugo will be celebrating Easter with a special menu of savoury Easter Eggs, Spring Lamb (braised in white wine & rosemary sauce, with egg yolks & pecorino), Easter Bunny (Rabbit Tonnato: chilled poached rabbit, broad beans, radishes & capers) and Baby Chick (grilled poussin in spring panzanella) available throughout Easter. Specialising in obscure food highlights from across Italy's twenty regions, the Easter menu will reflect flavours from Abruzzo to Toscana and Genova to Daniele.

www.boccadilupo.com | 12 Archer Street, London | 0207 734 2223

 


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