Rabbit in Pink

“Rabbit in Pink” is a dish that is not part of the traditional Italian or international culinary heritage but suggests it could be a variation of a rabbit recipe with elements that give it a pink or rose color. I can hypothesize a recipe for you, drawing inspiration from “coniglio alla cacciatora” and adding a touch that could make it “in pink”.

Ingredients

• 1 rabbit, cut into pieces
• 200 ml of rosé wine
• 2 tablespoons of tomato paste
• 1 medium onion, sliced
• 2 cloves of garlic, minced
• 2 sprigs of rosemary
• 2 bay leaves
• 500 ml of chicken or vegetable broth
• Extra virgin olive oil
• Salt and pepper to taste
• Some pink olives (if available, to maintain the color theme)
• Finely chopped parsley for garnish

Preparation

1. In a large pot, heat a drizzle of extra virgin olive oil and sauté the onion and garlic until they become translucent.
2. Add the rabbit pieces and brown on all sides until evenly golden.
3. Deglaze with the rosé wine and let the alcohol evaporate.
4. Add the tomato paste, aromatic herbs (rosemary and bay leaves), salt, and pepper. Mix to combine all the ingredients.
5. Cover the rabbit with the broth and cook on low heat for about 1 hour and 30 minutes or until the meat becomes tender. If necessary, add more broth during cooking.
6. In the last 10 minutes, if you have found pink olives, add them to the sauce to flavor them.
7. Once the rabbit is cooked and the sauce has thickened to your liking, adjust salt and pepper if necessary.
8. Serve the rabbit sprinkled with fresh chopped parsley.

The rosé wine gives the dish a pink color note and a slightly fruity taste that goes well with the rabbit meat. The addition of pink olives, although not a common ingredient, would be an original touch that further recalls the color theme of the dish.