Rabbit with turnip greens and bread

Ingredients

For 1 serving

• Rabbit160 g
• Broccoli rabe220 g
• Garlic1 clove
• Chili pepperto taste
• Bread70 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: gluten,

In season: November – March

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 40 minutes, turning now and then, until the meat is tender; add a splash of water if it dries out.
2. Meanwhile prepare the turnip tops: remove the tough stalks and any yellowed leaves, keep the tender leaves, florets and thin stems and wash them well.
3. Bring a pan of water to the boil, salt it and cook the turnip tops for 5 minutes, until tender; drain well, squeezing them lightly.
4. Heat the remaining oil with the crushed garlic clove and the chilli in a frying pan over medium heat and toss the greens for 3 minutes, until well flavoured; salt them and remove the garlic.
5. Serve the rabbit with its juices, the turnip tops and the bread.