For Valentine’s Day,
surprised with this remake of the rabbit
by Ischia, I thought, as the sauce
is wonderful, to serve with the grilled polenta …
Your lover will be pleasantly Your
surprised …
About Ischia, a wonderful island,
its pink sunsets, Sant’Angelo, Forio, Cartaromana
Maronti …
in the eye its colors, its scents,
the blue of the sea …
my twenties!

And now … LIGHT THE  FIRES!

INGREDIENTS:

- 1 boned rabbit

-150g Tomato datterino

-2 Garlic cloves

-Maggiorana qb

-Parsely qb

-Basil qb

-Thyme

-1/2 onion

-Peperoncino qb

-Broth If necessary

-Bacon 100g

-Oil Evo qb

-1/2 Cup white wine

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

Wash the rabbit in wine or vinegar, dry it very well
with a dry cloth.
In a pan put the two garlic cloves with abundant oil
and when it becomes hot put the pieces of rabbit making
saute until they turn brown;
put a few pieces at a time.
Gather all the pieces back into the pan and
pour in the white wine.
Now switch the rabbit in a clay pot
and continue cooking over low heat, covered, for 20 minutes,
with all the ingredients: bacon, parsley, basil, thyme, tomatoes,
pepper, marjoram etc. season with salt and pepper,
If you need to add a ladle of broth.
The secret to a perfect result is to pull the
cooking until almost to attack the flesh,
then stretched the bottom with very little broth.
Prepare the polenta, roll it out using a spatula on the marble
and as soon as it has cooled
with a pastry rings prepared many hearts
and put it to lightly grill, serve with the rabbit.

Et voila … Happy Valentine’s Day!