Rabbit roast and Litina Barbera d'Asti: chef Claudio Meschiati's recipe

Friday 21 February 2025

A refined, fragrant, and elegant second course, perfect for special occasions: the rabbit roast prepared by Chef Claudio Meschiati from Terra di Mezzo restaurant in Motta di Costigliole d'Asti is an explosion of enveloping flavors, made even more harmonious by the pairing with Litina Barbera d’Asti Superiore.

This recipe is also featured in the book "Le ricette che non mi hai scritto. Dai piatti di Casa Savoia al ristorante Terra di Mezzo", published by ArabaFenice.

 

 

 

 

Ingredients for 6 servings

  • 1 kg of rabbit roll wrapped in pancetta
  • 2 carrots
  • 1 shallot
  • 1 sprig of rosemary
  • A few fresh marjoram leaves
  • 500 ml of dry white wine
  • 1 small glass of aged dry Marsala wine
  • 500 ml of vegetable broth
  • 3 tablespoons of extra virgin olive oil

Method

  1. In a large pan, heat the extra virgin olive oil and sear the rabbit roll on all sides along with the shallot and carrots, cut into chunks. Add the rosemary and marjoram to enhance the aroma.
  2. Deglaze first with the aged dry Marsala, letting it evaporate, then add the dry white wine.
  3. Continue cooking over low heat for about one hour, occasionally basting with hot vegetable broth to keep the meat tender and juicy.
  4. Once fully cooked, remove the rabbit roll from the pan and blend the cooking juices into a smooth and flavorful sauce.
  5. Slice the roast and serve it with the creamy sauce, accompanied by seasonal vegetables.

The Perfect Pairing 

The delicate elegance of rabbit meat finds its perfect balance with Litina Barbera d’Asti Superiore—a wine with a bold and enveloping character, enhancing the tenderness of the meat and the complexity of the sauce.

Photo credits: Harmonia Film

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