Rabbit ischitana
Instructions
Empty, clean, wash and dry the rabbit; cut it into 8 pieces, possibly in the joints, and rub the flesh bulging with garlic cloves.
Make stir-fry, over high heat, fat-free, the rabbit pieces, until they lost their water; put them in a dish apart.
In the same pan, imbiondite in oil a couple of cloves of garlic, remove them, put the rabbit and, at various times, add the wine, letting it evaporate every time.
Add the chopped tomatoes, add salt and pepper, cover and cook about an hour over medium heat.
If necessary, during cooking, add a little water at a time.
Five minutes before serving, add the chopped liver and the Basil.
Ingredients and dosing for 6 persons
- 1 1500 g rabbit with his liver
- 8 tablespoons of olive oil
- Some cloves of garlic
- 500 g of peeled tomatoes
- 1 glass white wine
- Chopped basil
- Salt