“Coniglio farcito” is a typical Tuscan recipe served as a second course in Italian lunches and dinners. Filled with garlic, artichokes, and thyme, the flavor of the artichokes mixes especially well with the rabbit meat. Other fillings can be used for the rabbit as well, such as sausage, pancetta, or mortadella, depending on the area of Tuscany. Often served on Sunday or for special occasions, this complex-tasting-yet-simple-to-make dish is perfect for those looking to explore genuine Tuscan cuisine. Buon appetito!
