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Jack Rabbit Salad: Grilled Rabbit over Radicchio
Chef Cesare Casella of Salumeria Rosi – New York, NY
Adapted by
Yield: 2 Servings


1 boneless rabbit loin (or half a rabbit)
Salt and freshly ground black pepper
½ cup extra virgin olive oil
4 cloves garlic, peeled and crushed
2 sprigs rosemary, chopped
¼ teaspoon crushed red pepper flakes
1/3 cup white wine
2/3 cup chicken stock or water
1 tablespoon red wine vinegar
1½ cups shredded radicchio

Rub the flesh of the rabbit with salt and pepper. In a large sauté pan, place ¼ cup of the olive oil, garlic, rosemary, and red pepper flakes and sauté over medium heat. When the olive oil starts to sizzle, after about 3 minutes, reduce the heat to medium-low, add the rabbit, and brown it on all sides, 15 to 20 minutes.

Add the wine and cook until it reduces completely, about 6 minutes, then add the chicken stock or water. Continue cooking for another 9 to 10 minutes, until the rabbit is tender. Remove the rabbit from the pan and turn the heat to high. Reduce the pan juices for 4 to 5 minutes and set aside.

When the rabbit is cool enough to handle, cut the loin into pieces or bone the half-rabbit, cutting the meat into medium-sized pieces. Whisk the red wine vinegar together with salt and pepper. Whisk in the remaining olive oil. Add 2 tablespoons of the pan drippings. Toss the rabbit with the radicchio and the dressing and serve.