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Craig Stoll is the chef-proprietor of Delfina, a nationally acclaimed three-star Italian restaurant in San Francisco's Mission district. His education at the Culinary Institute of America and Florida University was followed by stints at Campton Place, Postrio and Splendido in San Francisco. He was then off to Italy where his experience was broaded by studies with renouned Italian chefs and an internship at Da Delfina in Tuscany. Back in San Francisco, he honed his style at Tutto Bene, Timo's and Palio d'Asti before moving to the Frog and the Peach in Mill Valley. Craig and his wife Anne opened Delfina in 1998 as a bustling neighborhood trattoria. Today this now sleek and stylish restaurant is beseiged by a huge underground following. The food is Italian in Spirit, using local seasonal ingredients prepared simply and with love.


Rabbit Tuscan Style
By Chef Craig Stoll


1	Rabbit (cut into 8 pieces by your butcher)
Pinch	Kosher Salt
Pinch	Black Pepper
3 tbsp	Pure Olive oil
1/2 cup	Extra Virgin Olive Oil
2	Yellow Onions, sliced
2	Carrots, peeled and sliced on a bias
2 stalks	Celery, sliced
5 cloves	Garlic, whole peeled cloves, smashed with the side of a knife
2 stems	Rosemary
2 stems	Sage
2 1/2 cups	White wine
3 cups	Chicken stock
1/2 cup	Pinenuts, untoasted
1/2 cup	Black oil-cured olives, rinsed, pitted and coarsely chopped


Season the rabbit with salt and pepper. Add the pure olive oil to a heavy-bottomed, straight-sided pan ("Dutch oven" style). Over medium heat, brown the rabbit lightly on all sides. Remove from pan and set aside. Add the extra virgin olive oil to the same pan and heat slightly. Add the vegetables and herbs to the pan, cover and cook over medium heat until soft but not colored, about 10 minutes. Then add the white wine and bring to a boil. Lower heat to a brisk simmer and reduce by half. Add the chicken stock and simmer slowly for 45 minutes. Next, puree this vegetable mixture until very smooth. Season lightly with salt and pepper. Pour the vegetable puree over the rabbit pieces. Sprinkle on the olives and pinenuts. Cover tightly with aluminum foil and place in an oven set between 325° and 350°. Braise for approximately 2 hours or until the rabbit is tender. Serve with polenta. Serves 4

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