Coniglio all ischitana

Method

1. 1 Chop the rabbit into pieces, reserving the liver to add at the end.
2. 2 Sauté the rabbit in an earthenware pot with olive oil, whole garlic cloves, and dried chilies.
3. 3 Pour the white wine over the wine and let it evaporate completely.
4. 4 Add halved cherry tomatoes and simmer over low heat for 50 minutes, with the lid loosely closed to allow the sauce to thicken.
5. 5 Add the minced rabbit liver and basil during the last 5 minutes; serve with bread for dipping in the braising sauce.

With an appliance

• Oven 1 hr 30 min

  Replace step 4: loosely cover the clay pot and braise the rabbit with tomatoes on the middle rack of the oven at 170 degrees for 35 minutes; add the rabbit liver and basil from step 5 during the last 5 minutes.