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Bucatini: Rabbit and Spicy Tomato
Bucatini al Coniglio All’ischitana
Preparation info
- Serves
4
- Difficulty
Complex
Appears in
By Caz Hildebrand and Jacob Kenedy
Published 2010
This is a punchy dish with concentrated flavours that work just as well at any time of year. Hailing from beautiful Ischia, it serves four as two courses of a meal.
Ingredients
300-400 g 1 150 ml
Method
Cut the rabbit into joints (cut the legs and shoulders off the spine, cut off tail, neck and ribs, cut the torso into four sections, leaving belly flaps, liver and kidneys attached).
Heat the oil in a very wide pan (40cm – you need space to brown the rabbit, although this can be done in two batches in a smaller pan). Fry the garlic with the chilli until the cloves begin to brown, remove