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1
Slit the chestnuts on their flat sides with a short, sharp knife or a hook-bladed chestnut knife.
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2
Place the chestnuts in a large saucepan and cover them with cold water.
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3
Over a lively flame, bring to a simmer and poach the chestnuts for 5 minutes.
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4
Drain the chestnuts, cut away their shells, and rub off their inner skins.
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5
The task is made simpler if the nuts are still warm, so keep them under a kitchen towel while you work.
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6
One might opt to use 2 jars of vacuum-packed chestnuts, saving an hours work and sacrificing some fun and some flavor.
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7
Over a lively flame in a very large saute pan, melt the pancetta with the oil.
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8
Add the ginger, permitting it to perfume the fat for a minute or two before adding the chestnuts.
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9
Sprinkle the chestnuts with sea salt and saute them for 5 minutes.
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10
In a mortar with a pestle, coarsely crush the cinnamon, cloves, allspice, and peppercorns and tie them up in a piece of damp cheesecloth.
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11
Add the wine to the saute pan and enough water just to cover the chestnuts.
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12
Add the spice sachet, bring the components to a simmer and cook the chestnuts, gently, until they are tender but still holding their formabout 20 to 25 minutes.
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13
Remove the spice sachet and then the chestnuts from their bath with a slotted spoon.
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14
Strain the liquid and return it to the pan.
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15
Over a lively flame, reduce the liquid to a scant 1 cup.
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16
Add the honey, and when it has melted into the liquids, add the chestnuts, rolling them about and glossing them in the sauce.
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17
Cover the pan and set aside.
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18
The chestnuts can be completely prepared up to one day in advance of serving them.
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19
Over a lively flame in a large ceramic or terra-cotta casserole, heat the oil and in it soften the pancetta.
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20
Rinse the rabbit pieces and dry them on absorbent paper towels.
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21
Brown the pieces well in the fat, salting them generously, sealing them on all sides and then removing them to a holding plate.
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22
Add the rosemary and sage to the casserole, perfuming the fat with them for a minute or two before adding the wine, stirring and scraping at the residue.
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23
Reacquaint the rabbit with its bath and bring it all to a gentle simmer.
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24
Lower the flame, cover the casserole tightly, and very gently braise the rabbit for 40 to 45 minutes or until its flesh begins to fall from its bones.
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25
A gentle flame that keeps the liquids barely simmering will yield a rabbit full of juices.
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26
With a slotted spoon, remove the rabbit pieces to a holding plate.
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27
Strain the juices and, over a lively flame, reduce them for 2 to 3 minutes.
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28
Mash the reserved liver with the honey and the grappa and add it to the simmering sauce, stirring, amalgamating the components and thickening the sauce.
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29
Return the rabbit to the finished sauce and warm them together for 1 minute.
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30
Present the rabbit from its casserole with the chestnuts, gently warmed, as accompaniment.
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31
A bowl of simply dressed bitter greens is a welcome counterpoint.
