Rabbit with friggitelli peppers, cherry tomatoes and bread

Ingredients

For 1 serving

• Rabbit160 g
• Italian frying peppers150 g
• Cherry tomatoes120 g
• Garlic1 clove
• Dried oreganoto taste
• Bread60 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: gluten,

In season: June – September

Method

1. Pat the rabbit pieces dry with kitchen paper and season with a pinch of salt. Heat half the oil in a casserole over medium-high heat and brown them for 8 minutes, until golden; add half a glass of water, cover and cook over low heat for 30 minutes.
2. Meanwhile wash the friggitelli peppers and remove the stalks, leaving them whole; wash and halve the cherry tomatoes; crush the garlic clove.
3. Heat the remaining oil with the garlic in a frying pan over medium heat and cook the peppers for 8 minutes, turning, until soft with blistered skins; add the tomatoes and a pinch of salt and cook for 2 minutes.
4. Tip the peppers and tomatoes over the rabbit, add the dried oregano and cook uncovered for 10 minutes, until the sauce has reduced and the meat comes away from the bone.
5. Remove the garlic and serve with the bread.