Ischian Rabbit with Bucatini

Discover this delicious recipe inspired by the Campania tradition of bucatini pasta seasoned with Ischian rabbit sauce

About 1 kg of rabbit

350 gr of bucatini

10 Cherry tomatoes

4 cloves of garlic

1 glass of EVO oil

2 glasses of white wine

1/2 fresh chili pepper

Marjoram to taste

Salt to taste

Bay leaves to taste

Parmesan to taste

Pecorino to taste

Description

When the first course meets the second course, love is born: try this recipe, inspired by that of @annamarialois. We assure you that you will not regret it!

Procedure

Cut the rabbit into pieces and marinate it in water and lemon for an hour.

Dry it, then brown it in hot oil, turning the pieces halfway through cooking, until they are covered with a crust.

In the same pan, fry the garlic cloves, slightly crushed but still covered with the innermost white skin. Add the browned rabbit, and half a chili pepper, sauté for 10 minutes and add the cherry tomatoes and salt.

Continue cooking over medium heat for another 10 minutes, deglaze with white wine and add a pinch of marjoram and bay leaves.

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