Rabbit cacciatore with polenta and chicory

Ingredients

For 1 serving

• Rabbit170 g
• Canned peeled tomatoes150 g
• Black olives5
• Onion50 g
• Rosemaryto taste
• White wine40 ml
• Polenta (cornmeal)50 g
• Chicory greens200 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: sulphites,

In season: October – March

Method

1. Rinse the rabbit pieces under cold water and pat them dry with kitchen paper; peel and finely chop the onion.
2. Heat half the oil in a casserole over medium heat and brown the rabbit for 8–10 minutes, turning, until golden all over; add the onion and cook for 3 minutes, until translucent.
3. Pour in the white wine over high heat and let it bubble for 2 minutes, until you can no longer smell the alcohol; add the crushed peeled tomatoes, the black olives and the rosemary, and season with salt and pepper.
4. Cover and cook over low heat for 40 minutes, stirring now and then and adding a splash of water if the sauce dries out, until the meat comes away easily from the bone.
5. Meanwhile trim the chicory of any damaged leaves and the base, wash it well and boil it in salted water for 8 minutes, until the stalks are tender; drain, squeeze it and sauté it in a pan with the remaining oil for 3 minutes.
6. For the last 10 minutes bring the water for the polenta to the boil, salt it and pour in the polenta in a thin stream, whisking so no lumps form; cook over low heat for 10 minutes, stirring often, until thick and creamy.
7. Serve the rabbit and its sauce over the soft polenta, with the chicory on the side.