Grilled rabbit and sausage skewers prepared "Conigilo alla Molisana". (Reuters/Clifford A. Wright photo)
By Clifford A. Wright, Zester Daily
As warm weather tempts Americans to launch our annual outdoor-cooking adventures, most of us are too content with traditional American fare for the grill. Steaks and burgers are fine, but to wow the crowd consider some Italian classics well-suited for the All-American grill, including a rabbit recipe from the region of Molise.
Rabbit has lost some of its mid-century popularity, but it used to be eaten much more by Americans who were of the Greatest Generation, the generation that served in World War II.
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