Ischia-style rabbit with rustic bread

Ingredients

For 1 serving

• Rabbit170 g
• Cherry tomatoes200 g
• Garlic1 clove
• White wine60 ml
• Chili pepperto taste
• Basilto taste
• Rosemaryto taste
• Bread70 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: gluten, sulphites,

In season: June – September

Method

1. Pat the rabbit pieces dry with kitchen paper and salt them; crush the garlic clove and wash the cherry tomatoes.
2. Heat the oil in a casserole, ideally earthenware, over medium heat with the garlic and chilli, add the rabbit and brown it for 10 minutes, turning, until golden on all sides.
3. Deglaze with the white wine and let it bubble off for 2 minutes, then add the rosemary and the tomatoes crushed by hand; cover and cook over low heat for 40 minutes, stirring now and then, until the meat is tender and the sauce is thick. Add a splash of water if it gets too dry.
4. Turn off the heat and finish with torn basil leaves.
5. Serve the rabbit with its sauce and the bread for mopping up.