Rabbit with capers and anchovies and potatoes

Ingredients

For 1 serving

• Rabbit160 g
• Capers10 g
• Anchovies in oil2
• Garlic1 clove
• Parsleyto taste
• Potatoes180 g
• Vegetable broth150 ml
• Extra virgin olive oil8 g
• Saltto taste

Contains: fish, celery,

Method

1. Pat the rabbit pieces dry with kitchen paper. Rinse the capers under running water to remove the salt; peel the potatoes and cut them into cubes of about 2 cm.
2. Heat the oil in a casserole over low heat with the crushed garlic and the anchovies and stir for 1–2 minutes, until the anchovies melt.
3. Raise to medium-high heat, add the rabbit and brown for 8 minutes, turning, until golden on all sides.
4. Add the capers, potatoes and vegetable stock, cover and cook over low heat for 35 minutes, stirring now and then, until the meat comes off the bone and the potatoes are tender; taste before salting, as capers and anchovies are already salty.
5. Remove the garlic, sprinkle with chopped parsley and serve hot.