Ischia-style rabbit.

Italian Main Course.
Serves 6.
Takes approx. 1hr and 10 mins to cook.


Ingredients.

2 rabbits
1 bulb of garlic, cut in half
300g of shallots, sliced
1 chilli, cut in half lengthways
500ml of white wine
500ml of vegetable stock
200g of tomatoes
2 bay leaves
1 bunch of parsley, roughly chopped
1 bunch of basil, roughly chopped
salt
pepper


Garnish

basil leaves
2 sprigs of rosemary


Method.

1
Joint the rabbits into pieces: the shoulders, ribs, loins and hind legs. Season all of the pieces with salt and pepper and lightly dust with a little flour


2
Sauté the rabbit pieces all over in a frying pan over a high heat with a little olive oil. When golden-brown, set the rabbit to one side and discard the oil from the pan


3
Pour in some more extra virgin olive oil and add the garlic, shallots and chilli. Cook for a few minutes until the shallots are golden
1 bulb of garlic, cut in half
300g of shallots, sliced
1 chilli, cut in half, lengthways


4

Place the pieces of rabbit in the pan again and deglaze with the white wine. After about 5 minutes, add the tomatoes and the vegetable stock
500ml of white wine
200g of tomatoes
500ml of vegetable stock

5
Leave to cook over medium heat for about 20 minutes


6
Add the herbs and continue to cook over high heat until you obtain a thick sauce, for about another 30 minutes
1 bunch of parsley, roughly chopped
1 bunch of basil, roughly chopped


7
Garnish with basil leaves and sprigs of rosemary and serve
basil leaves
2 sprigs of rosemary