Langhe, Piedmont
One of the most original Piemontese preparations: rabbit poached gently in white wine, herbs, and aromatics until very tender, then pressed firmly into jars and covered with good olive oil. The olive oil slowly penetrates the meat over 24–48 hours, creating a texture astonishingly similar to oil-packed tuna — hence the name. Eaten cold as an antipasto, sliced and dressed with capers, anchovies, and a squeeze of lemon. A preservation technique born of practical economy that produces something remarkable.
Yielding, herb-scented rabbit that melts like oil-packed tuna — patient refrigeration transforms a humble preservation technique into an antipasto of extraordinary elegance
{"Whole rabbit poached at 80°C (not boiling) in white wine, bay, rosemary, sage, and whole peppercorns for 90 minutes","Cool in the poaching liquid; pick all meat from the bones while still warm","Press meat tightly into sterilised jars, packing firmly to remove air pockets","Cover completely with extra-virgin olive oil; seal, rest at room temperature 12 hours, then refrigerate","Minimum 24 hours before eating; 48 hours is optimal — the oil integration is the transformation"}
{"The strained poaching liquid reduced to a concentrated jelly is exceptional as a spread or stock","Serve at room temperature with a glass of Arneis Bianco — the clean, slightly bitter white is ideal","Capers in brine (not vinegar) and desalted anchovies are the canonical accompaniment"}
{"Boiling the rabbit — the texture becomes fibrous and dry rather than yielding","Insufficient olive oil — any exposed meat oxidises and loses the clean flavour","Eating immediately — the oil has not had time to penetrate"}
La Cucina del Piemonte — Giovanni Goria