There is lot's to love about Andrew Carmellini's Locanda Verde, so we stopped by chef de cuisine's Ron Rosselli's kitchen one day to watch them prepare their Roasted Rabbit Ripiene from start to finish.
As with nearly all good Italian cuisine, there is nothing overly complicated here—it all comes down to having great ingredients thoughtfully prepared. That said, there are still a several great tips and tricks we picked up, like how to use lacy pig fat to hold your stuffed meat together.
Click through the slideshow to see how the dish is made from start to finish!
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.