Nothing brightens your mailbox like the latest installment of Canal House Cooking, the seasonal publication put forth by Melissa Hamilton and Christopher Hirscheimer. The seventh volume, “La Dolce Vita,” focuses on Italian fare like salt cod with tomatoes and green olives, chocolate chestnut torte, and for the adventurous, braised rabbit with capers and pancetta (I tried this one, it was a gem). Pick up a single copy, or subscribe for three-times-yearly books at . Tucker Shaw
Braised Rabbit With Capers and Pancetta
Adapted from “Canal House Cooking, Vol. 7,” by Melissa Hamilton and Christopher Hirscheimer. Serves 4.
Ingredients
3 tablespoons extra-virgin olive oil
4 ounces pancetta, diced
1 rabbit, about 3 pounds, cut up
1 medium onion, chopped
1 rib celery, diced
1 bay leaf
2 cups dry white wine
¼ cup red or white wine vinegar
6 anchovy fillets, minced
2 tablespoons capers
Pepper
Directions
Heat 2 tablespoons of the oil in a heavy medium pot over medium heat. Add the pancetta and cook, stirring occasionally, until lightly browned, about 10 minutes. Use a slotted spoon to transfer the pancetta to a small plate and set aside. Add the remaining 1 tablespoon of oil to the pot. Add the rabbit and lightly brown all over, 8-10 minutes. Transfer to a plate and set aside. Add the carrots, onions, celery and bay leaf to the pot and cook, stirring often, until the vegetables begin to soften, 5-10 minutes. Stir in the wine and vinegar, scraping up any browned bits stuck to the bottom of the pot with a wooden spoon. Return the rabbit and pancetta to a pot. Cover the pot, reduce the heat to medium-low, and braise the rabbit until it is just cooked through and tender but not dry, about 30 minutes. Uncover the pot. Add the anchovies and capers and simmer until the sauce thickens slightly, about 5 minutes. Remove the bay leaf. Season with pepper.
