Deep in the winter tastes and textures

Embracing the depths of winter in Switzerland, where the weather fluctuates between snowy landscapes and the first hints of spring, I felt inspired to craft a hearty meal using two wonderfully “earthy” ingredients.

Rather than opting for the traditional Italian rabbit recipe, which usually involves roasting it with tomatoes and olives, I decided to embark on a slow-cooking adventure. The outcome? A rich umami tomato sauce generously loaded with succulent roasted rabbit and tender chestnuts. This flavorful culinary creation beautifully coated every strand of store-bought pici, creating a comforting dish. I also paired it with some crusty bread from last week, allowing it to soak up the savory goodness of the sauce.

As we savor these delightful combinations, here’s to hoping winter lingers a bit longer, providing more opportunities to relish such heartwarming meals.