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Ingredients

• 1 rabbit, including kidneys and liver which need to be finely chopped
• 1 tbsp capers, finely chopped
• 5 tinned anchovies, finely chopped
• 2 sprigs rosemary, leaves only, finely chopped
• 6 sprig thyme, leaves only
• 7 sage leaves, finely chopped
• 4 cloves garlic, finely chopped
• 1 handfuls parsley, finely chopped
• 25 ml vin santo, Italian fortified wine
• 2 tbsp grated parmesan
• 1 pinches black pepper

• 8 tbsp olive oil
• 2 carrots, cut into small cubes
• 1 onions, finely chopped
• 1 leeks, finely chopped
• 500 ml white wine, if using wild rabbit, use red wine

Description

Gennaro Contaldo Transforms The Humble Rabbit Into A Rich And Delicious Dish With His Classic Italian Recipe

UK TV