Today: A porchetta recipe you can make any day of the week.
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Porchetta is usually made from a whole hog or whole pork middle: boned, seasoned generously with garlic, fennel, and herbs, then rolled, tied, and roasted. It is a thing of beauty, a great big thing, best cooked for a big hungry crowd. This miniature version of the original, made with rabbit, follows the traditional porchetta principles of rolling a roast with spices, garlic, citrus and herbs. While still loaded with porchetta flavor, it is scaled for everyday dining and can be prepared in a fraction of the time.
1 large stewer rabbit, 4 to 6 pounds Sea salt 4 cloves of garlic pounded to a fine paste in a mortar and pestle Freshly ground black pepper 1 tablespoon fennel pollen 2 lemons, zested 1/2 cup chopped herbs, such as rosemary, oregano, parsley, and sage 2 tablespoons extra virgin olive oil