Vinegar and rosemary rabbit with chicory and bread

Ingredients

For 1 serving

• Rabbit160 g
• Red wine vinegar20 ml
• Rosemaryto taste
• Garlic1 clove
• Chicory greens200 g
• Bread60 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: gluten, sulphites,

In season: October – March

Method

1. Pat the rabbit pieces dry with kitchen paper and season with salt. Heat half the oil in a casserole over medium-high heat and brown them for 8 minutes, turning, until golden on all sides.
2. Deglaze with the vinegar and let it bubble for 1–2 minutes, until the sharp smell softens; add the crushed garlic, the rosemary and a ladleful of water, cover and cook over low heat for 35 minutes, turning now and then and adding a splash of water if it dries out, until the meat comes away easily from the bone.
3. Meanwhile bring a pan of salted water to the boil; wash the chicory, remove the tough base and cut it into pieces. Boil it for 5 minutes, until the stalks are tender, then drain and squeeze lightly.
4. In a frying pan heat the remaining oil over medium heat and sauté the chicory for 3 minutes, until well coated; season with salt.
5. Remove the garlic and serve the rabbit with its juices, the chicory and the bread.