Trattoria Terra Madre’s Rolled Rabbit with Capocollo
Trattoria Terra Madre in Alberobello, Puglia, was a revelation to us when we visited earlier this year. Fairytale-ish, with its innumerable trulli, Alberobello is a Unesco world heritage site, that can sometimes feel overrun by the many tourist who visit it year round. Trattoria Terra Madre elevates the food scene in Alberobello exponentially, putting it on the list essential culinary destinations in Puglia. Trattoria Terra Madre shows an incredibile understanding of seasoning and sensational use of seasonal produce directly from their garden or chosen local suppliers. Alessandro and team kindly shared this recipe for rolled rabbit stuffed with Capocollo di Martina Franca (a nearby town), which is a slightly smoked charcuterie made from pork neck. The dish is garnished with apples, almonds and luscious coratina extra virgin olive oil, the queen of Puglia.
1 deboned rabbit, 1.5 kg c.
300 gr capocollo
1 stalk of celery, cut in thin slices
2 carrots, cut in small cubes
1/2 bottle dry white wine
2 twigs of rosemary
5 sage leaves
2 bay leaves
10 red peppercorns
A bunch of wild chicory or other bigger greens
1 apples, cut in small cubes
a bunch of cut almonds
Monocultivar Coratina EVOO from Puglia. We used Tenuta Torre di Mossa from the De Carlo family.
Heat the oven to 170°
Abundantly salt the rabbit, stuff with the capocollo, roll and tie with a string.
Pour an abundant glug of olive oil in a large roasting tray, adding the herbs and spices. Place the rabbit in, and pour enough wine to half cover it. Cover with foil and cook for about 1.5 hours.
Remove the rabbit to let it cool. Blend the cooked vegetables (removing the herbs) to make a sauce.
Dress the washed chicory in a bowl, with olive oil and flaky salt.
When the rabbit is cooled, serve 2 or 3 slices per person on a bed of chicory, with a sprinkle of apples cubes, cut almonds and finish with a drizzle of olive oil.