Roasted Rabbit with Sausage and Potatoes

Prep time: 15 min | Cook time: 1 hour | Total time: 1 hour and 15 min

Serves 4

1 pound yukon gold potatoes peeled and cut into 3/4 inch pieces
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
3 cloves garlic, smashed
8 ounces pancetta, diced
4 tablespoons extra-virgin olive oil
1/2 cup white wine
1 3-4 pound rabbit cut into serving pieces
1 pound italian sausage
salt and freshly ground black pepper to taste

1. Pre-heat the oven to 400° F. In large bowl, toss together the potatoes, rosemary, thyme, garlic, pancetta and two tablespoons of the olive oil. Season with salt & pepper. Transfer into a roasting pan, pour in the white wine and place in the oven. Cook the potatoes by themselves for 40 minutes.
2. While the potatoes are cooking, season the rabbit with salt & pepper, and heat the remaining two tablespoons of olive oil in a large skillet over medium-high heat. Working in batches, add the rabbit, brown on all sides and transfer to a plate. When done browning the rabbit, do the same with the sausage, then cut the sausage into one inch pieces.
3. After the potatoes have been cooking for 40 minutes, add the browned rabbit and sausage to the pan and cook for 20 more minutes, until potatoes are tender. Transfer to warm serving plates and serve.

Butternut Squash Risotto Recipe

Prep time: 15 min | Cook time: 35 min | Total time: 50 min

Serves 4

1 medium butternut squash, peeled and cut into 1 inch cubes
2 tablespoons extra-virgin olive oil plus plus some for brushing on a sheet pan
6 tablespoons unsalted butter
1 medium onion, finely chopped
2 cups arborio rice
1/2 cup white wine
4 cups vegetable stock
1/2 cup freshly grated Parmagiano-Reggiano cheese

1. Preheat oven to 400° F. Place squash on a lightly oiled sheet pan, place in oven and roast, turning once, until golden and tender, about 30 minutes.
2. In a heavy bottomed pot, heat the olive oil and 2 tablespoons of the butter over medium heat. Add the onion and cook until softened and translucent, 8 to 10 minutes. Add the rice and stir with a wooden spoon until the rice is well coated and opaque, 3 to 4 minutes.
3. Add the wine to the rice, and cook, stirring for a minute or two. Then add a 4 to 6 ounce ladel of simmering stock and cook, stirring occasionally, making sure to wipe the sides and bottom of the pot clean as you stir, until all the liquid is absorbed.
4. Continue adding the broth a ladle at a time, waiting until the liquid is completely absorbed before adding more.
5. After about 20 minutes begin to taste the rice. It is ready when it is tender and creamy, but still a little firm to the bite.
6. Remove from heat, and add the squash with the remaining 4 tablespoons of butter and the Parmagiano-Reggiano cheese, stir until well combined. Transfer to serving plates and serve.

Red Snapper Livornese Recipe

Serves 4

2 tablespoons extra-virgin olive oil
1 small yellow onion, diced
12 gaetta olives, pitted and chopped
2 tablespoons capers
4 Red Snapper fillets
1 cup marinara sauce
1 cup dry white wine
salt and freshly ground black pepper to taste

1. Preheat the oven to 350°F.
2. Heat the olive oil in a saute pan large enough to hold the snapper fillets, over medium heat. Add the onion and cook until it starts to soften, about 5 minutes. Add the olives and capers and continue cooking until onion is translucent 3-5 minutes.
3. Lay the red snapper fillets skin side down in the pan, and add the marinara sauce and white wine. Season with salt and pepper to taste, and place the pan in the oven.
4. Bake in the oven until fish is cooked through, about 15-20 minutes. Using a spatula, carefully transfer fish to serving plates, spoon sauce over fish and serve.