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Originating on the island of Ischia off the coast of Naples, this hearty rabbit dish is perfect fare as the weather cools. Chef Andrea Migliaccio recommends serving this rabbit stew recipe with potatoes and seasonal vegetables.
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
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
Capri’s only two Michelin-starred chef takes the flavours of the island’s traditional dishes and presents them in an elegant, evolved and stylish fashion.