麻豆社

We've an appetite for the mediterranean in Foodie Friday today. Matteo Lamaro, who runs the Curator Caf茅 in Totnes is here with some italian flavours.

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Here's Matteo's Rabbit "in potacchio" (a traditional Le Marche sauce) recipe

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Ingredients:

1 whole rabbit skinned, gutted and chopped (good butchers will do this preparation for you)

1 medium onion finely chopped

3 cloves of finely chopped garlic

1 glass of dry white wine

2 large blanched peeled tomatoes (or half a tin of plum tomatoes)

1 small bunch of rosemary

2 or 3 sticks of wild fennel

seasoning to taste

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Method:

To prepare the rabbit; in a jug, tray or bowl, cover the un-cooked rabbit in water and vinegar (1 glass vinegar to 3 glasses of water) for 2 hours to remove the strong smell associated with rabbit. The vinegar will also help soften the meat.

Shallow fry onions and garlic in a large saucepan in a little olive oil and then add the rabbit pieces.

When the meat is sealed and golden brown add the glass of white wine. After the alcohol has evaporated add the rest of the ingredients and shallow fry briefly before transferring to a casserole with lid to the oven.

Cook at 180 degrees for 1 hour.

Remove the lid and cook at 200 degrees for 20 minutes.

Serve with a side dish of your choice.