Italian Earthquake Relief

Fabio Viviani cooks Italian cuisine.

Day 13: Speidini Di Salsi Clia E Conglio - Roasted Rabbit Skewers with Sausage
Ingredients:
A rabbit weighing about 3 pounds (1.5 k), dressed, skinned, beheaded, and chopped into pieces
Thin slices of cured lard or pancetta
Bay leaves
Mild sausage, cut into rounds (precooked)
Olive oil

For the Marinade:
Dry white wine
2 6-inch (15 cm) sprigs of fresh rosemary
Salt and pepper

Preparation:

Marinate the rabbit with white wine, rosemary, salt and pepper over night, covered in the fridge. Take your skewers and alternate pieces of rabbit, sausage and bay leaves. Wrap pancetta around the skewered meat. Season with salt /pepper and grill. Brush the skewers with rosemary, dipped in olive oil for more favor while they are grilling. Grill until pancetta is crispy on the outside, approximately 20 minutes.