| 1. | Preheat oven to 325°F (160°C, Gas Mark 3) If using cipolline, peel them and cut in half through the root end. If using pearl onions, peel them and leave them whole. Place on a square of aluminum foil and lightly spray them with cooking spray. Sprinkle on crushed rosemary and thyme to taste. Fold over the foil and seal. Place the packet in the oven to bake until tender, 45 minutes to 1 hour. |
| 2. | Meanwhile, in a large bowl, crush the tomatoes with a potato masher or fork. Set aside. |
| 3. | In a large nonstick skillet with cover, heat the oil over medium heat. Add the bay leaves, rosemary, thyme, and garlic. Cook, stirring, until herbs are fragrant and garlic is golden, about 3 minutes. Using a slotted spoon, transfer herbs and garlic to a small bowl. Set aside. |
| 4. | Increase the heat to high and add the rabbit pieces. Brown for 3 minutes per side, turning once. Add the wine, pepper, nutmeg, and salt (if using). Simmer for 1 minute, stirring with a wooden spoon to scrape up any browned bits. Add the tomatoes and reserved herbs. |
| 5. | Reduce heat to low, cover, and gently simmer until rabbit is cooked through and no longer pink in the center, 20 to 30 minutes. Cut to test. |
| 6. | When rabbit is almost done, bring a pot of lightly salted water to a rapid boil. Stir in orzo, bring back to a boil and cook, uncovered, for 9 to 10 minutes, until orzo is tender. Drain well and keep warm. |
| 7. | Transfer rabbit pieces to one end of a large platter. Remove the cipolline from the oven and place in the center next to the rabbit.Spoon the orzo onto the other end of platter. Remove the bay leaves and herb stems from the sauce mixture in the skillet. Bring the sauce to a rapid boil and cook, stirring, for another 2 to 3 minutes to reduce to desired thickness. Spoon sauce over rabbit. Scatter parsley over all and serve. |
