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To cook a meat in porchetta is to cook it as if it were a roast pig, and though the idea of extending the technique used for roasting something as large as a pig to something as small as a rabbit may seem extreme, there is a rationale to it. This is a traditional recipe in parts of Lazio, Umbria, the Marche and Romagna where porchetta is flavoured with wild fennel, and so is this roast rabbit. If you can’t get a hold on wild fennel fronds, use regular fennel seeds instead.

Ingredients:

• 1 rabbit, left whole, completely gutted
• 1/4 to 1/2 cup extra-virgin olive oil
• 2 tbsp fennel seeds, (1 tablespoon crushed and the other left whole)
• 100 grams pancetta, thinly sliced
• Sea salt and freshly ground pepper

Directions

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