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RABBIT INSPIRED BY THE SOPRANOS

cook:

2 h

Picture for Rabbit inspired by The Sopranos

807,142 views  This week, friend of the show and all-around legend Michael Gandolfini joins us to help whip up the depressed-Artie-Bucco-special: 'Conglio alla Famiglia', a handwritten recipe, fully visible on screen in maybe my favorite show of all time, The Sopranos! In Italian. In cursive. Whatever!

2 servings

US

original

metric

INGREDIENTS

For the Parmesan Risotto

For the Parmesan Risotto

unsalted butter, divided

3 tbsp unsalted butter, divided

olive oil, divided

2 tbsp olive oil, divided

large white onion, finely chopped

0.5 large white onion, finely chopped

garlic, crushed

2 cloves garlic, crushed

Arborio rice

1 cup Arborio rice

dry white wine

1 tbsp dry white wine

homemade chicken stock, heated

3 ½ cup homemade chicken stock, heated

parmesan cheese, grated

1 oz parmesan cheese, grated

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

For the Coniglio Della Famiglia

For the Coniglio Della Famiglia

rabbit

1 rabbit

As needed kosher salt

As needed kosher salt

As needed cooking olive oil

As needed cooking olive oil

pancetta, cubed

3 oz pancetta, cubed

onion, diced

1 onion, diced

carrot, diced

1 carrot, diced

celery rib, chopped

1 celery rib, chopped

garlic, minced

3 cloves garlic, minced

fresh rosemary, finely chopped

2 tsp fresh rosemary, finely chopped

fresh sage, finely chopped

2 tsp fresh sage, finely chopped

fresh thyme, finely chopped

1 tsp fresh thyme, finely chopped

(14 oz) crushed tomatoes, drained

1 can (14 oz) crushed tomatoes, drained

dry red wine

¼ cup dry red wine

chicken stock, preferably homemade

1 cup chicken stock, preferably homemade

pine nuts, toasted

½ cup pine nuts, toasted

To taste freshly ground black pepper

To taste freshly ground black pepper

Parmesan Risotto (see above)

Parmesan Risotto (see above)

DIRECTIONS

1.

For the Parmesan Risotto

1.

In a large saucepan, heat 2 tablespoons butter and 1 tablespoon olive oil.

unsalted butter, divided

2 tbsp unsalted butter, divided

olive oil, divided

1 tbsp olive oil, divided

2.

Add the chopped onion and cook until translucent and tender, about 3-5 minutes.

large white onion, finely chopped

0.5 large white onion, finely chopped

3.

Add the garlic and cook until fragrant, about 30 seconds.

garlic, crushed

2 cloves garlic, crushed

4.

Add the Arborio rice and saute until the edges of the rice become translucent, about 3 minutes.

Arborio rice

1 cup Arborio rice

5.

Add the white wine and cook until the liquid has mostly evaporated.

dry white wine

1 tbsp dry white wine

6.

Add the heated stock one large ladle-full at a time. Most of the liquid should be evaporated before adding another ladle of stock. Make sure to keep the risotto at a simmer and to stir constantly during the cooking process.

homemade chicken stock, heated

3 ½ cup homemade chicken stock, heated

7.

After about 15-20 minutes, the risotto should be al dente and all of the stock incorporated.

8.

Turn off the heat, and add the cheese, 1 tablespoon olive oil, and 1 tablespoon butter. Season to taste with salt and pepper, serve immediately.

parmesan cheese, grated

1 oz parmesan cheese, grated

olive oil, divided

1 tbsp olive oil, divided

unsalted butter, divided

1 tbsp unsalted butter, divided

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

9.

For the Coniglio Della Famiglia

1.

Cut the rabbit into sections using a meat cleaver (see video for tips). Season the sections with salt.

rabbit

1 rabbit

As needed kosher salt

As needed kosher salt

2.

Heat oil in a large skillet. Sear rabbit pieces on each side for about 3-4 minutes or until well browned. Transfer the rabbit to a separate plate once seared.

As needed cooking olive oil

2 tbsp As needed cooking olive oil

rabbit

1 rabbit

3.

Add the pancetta to the pan and cook for 4-5 minutes or until crispy and the fat has rendered out. Remove the pancetta from the pan and transfer it to a separate plate. Deglaze the pan with 1-2 tablespoons of water.

pancetta, cubed

3 oz pancetta, cubed

4.

Add another tablespoon of oil to the pan, then add the onion. Cook until tender, about 3-4 minutes.

As needed cooking olive oil

As needed cooking olive oil

onion, diced

1 onion, diced

5.

Add the celery and carrots and cook for another 4-5 minutes.

carrot, diced

1 carrot, diced

celery rib, chopped

1 celery rib, chopped

6.

Meanwhile, combine the herbs in a bowl.

fresh rosemary, finely chopped

2 tsp fresh rosemary, finely chopped

fresh sage, finely chopped

2 tsp fresh sage, finely chopped

fresh thyme, finely chopped

1 tsp fresh thyme, finely chopped

7.

Add the garlic to the pan and a sprinkling of the herb mixture. Cook for 30 seconds or until fragrant.

garlic, minced

3 cloves garlic, minced

8.

Add the canned tomatoes and cook for 1-2 minutes, or until the juices begin to evaporate.

(14 oz) crushed tomatoes, drained

1 can (14 oz) crushed tomatoes, drained

9.

Add the wine and cook for 2-3 minutes to allow the alcohol to burn off.

dry red wine

¼ cup dry red wine

10.

Add the rabbit back to the pan along with the pancetta.

rabbit

1 rabbit

pancetta, cubed

3 oz pancetta, cubed

11.

Add the chicken stock, then cover the pan and cook for 30 minutes undisturbed.

chicken stock, preferably homemade

1 cup chicken stock, preferably homemade

12.

Turn the rabbit pieces over and add another sprinkling of the herb mixture. Cover the pan and cook for an additional 10 minutes.

13.

Remove the cover and cook for 5 minutes until the sauce is reduced.

14.

Add pine nuts and season to taste with salt and pepper.

pine nuts, toasted

½ cup pine nuts, toasted

As needed kosher salt

As needed kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

15.

Serve the rabbit over a bed of risotto.

Parmesan Risotto (see above)

Parmesan Risotto (see above)

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