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Ingredients

• 500 ml olive oil
• 6 cloves garlic, squashed
• 10 sage leaves
• 1 red chilli, finely chopped
• 3 sprigs rosemary, chopped

• 1 litre water
• 1 litre white wine vinegar
• 1 litre white wine
• 1 tbsp salt
• 300 g rabbit saddle and leg, chopped into large chunks

• 300 g bulgur wheat
• 150 g fresh broad beans
• 150 g fresh cannellini beans, lightly cooked
• 150 g fresh borlotti beans
• 150 g fresh peas, lightly cooked
• 1 cucumber, sliced and cut into quarters
• 1 lemon, juice only
• sea salt and freshly ground black pepper

Description

Gennaro Contaldo's Tender Succulent Rabbit And A Tumble Of Fresh Italian Beans Make A Fabulous Tuscan-inspired Salad

UK TV