Rabbit in potacchio with potatoes

Ingredients

For 1 serving

• Rabbit170 g
• Canned peeled tomatoes120 g
• Rosemaryto taste
• Garlic1 clove
• Chili pepperto taste
• White wine60 ml
• Potatoes180 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: sulphites,

Method

1. Pat the rabbit pieces dry with kitchen paper and season with a pinch of salt. Finely chop the rosemary, garlic and chilli together.
2. Heat half the oil in a casserole over medium-high heat and brown the rabbit for 8 minutes, until golden on all sides; deglaze with the white wine and let it bubble off for 2 minutes.
3. Add the herb mixture and the peeled tomatoes crushed with a fork, 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. Meanwhile preheat a conventional oven to 200 °C; peel the potatoes, cut them into wedges, toss them in a baking dish with the remaining oil and a pinch of salt and roast for 30 minutes, turning halfway, until golden and crisp.
5. Serve the rabbit with its sauce and the potatoes.