I Trulli Cucina Meridionale is celebrating their 20 year anniversary in New York City and continues to be a staple for authentic Italian cuisine with a focus on dishes inspired from traditional Puglian recipes. It is a family owned restaurant with the matriarch of the Marzovilla family, Dora leading the way as the mastermind behind most of the dishes as well as the resident in-house pasta maker. Additionally I Trulli offers a prolific all-Italian wine list carefully put together by Dora’s son Nicola Marzovilla, who also oversees the front and back of the house operations. Dora has shared her wonderful Braised Rabbit recipe which makes a terrific winter dish that pairs perfectly with our newly released 09’ Brunello di Montalcino.This balanced, slightly rustic dish deserves to be enjoyed with a wine that has similar attributes. Our 2009 Brunello is poised, pleasant and balanced with notes of fresh fruit, wet earth, tobacco and cardamom. The 09’ should compliment without overwhelming the hearty yet simple flavors of this wonderful recipe.Braised Rabbit with Potatoes• 1 whole rabbit cut into 10 pieces; 2 front quarters, 4 loin pieces with belly flaps attached, 2 thighs and 2 rear shanks. (Ask your butcher if you’re bad with a knife.)• 2 large white onions, sliced• 3 large potatoes, peeled and cut into 2-inch cubes• 2 cups dry white wine• ½ cup chopped parsley• ½ cup grated Pecorino Romano cheese• ½ cup olive oil• Salt and pepperLay the loin pieces flat on your work surface with the flaps spread. Evenly sprinkle the sides facing up with salt, pepper, parsley and cheese. Wrap the flaps around the loin enclosing the seasonings and secure with twine or a toothpick. Season all of the pieces with salt and pepper.Coat the surface of a large sauté pan with oil and heat over a medium flame. Brown the pieces on all sides and remove from the pan. Add the onions to the pan and sauté until translucent. Add the wine and cook until the wine is reduced by half. Arrange the rabbit and potato pieces in a baking dish and cover with the onions and wine. Evenly sprinkle the remaining parsley and cheese over the rabbit and season with salt and pepper. Cover the dish with foil and cook in a 400˚ F oven for about 90 minutes or until the potatoes are tender. Remove the foil and bake for an additional 10-15 minutes for color. Serves four.Grazie Dora!