Italiano
Since always on the island, the rabbits were bred with particular care especially during the reign of the Angevin Naples . They loved to go on long hunting trips in the island green . For real will Ischia was particularly ” populated ” by rabbits. The rearing techniques were ameliorated .A special way of preparing rabbit, is still practiced today , expected to be raised in a pit about two feet deep and a leg to a rock and another closed by wooden boards. This allows rabbits to dig themselves a den, but they could not then come out and escape elsewhere . Conveniently served with herbs from at will , the farmers can then take the animals at any time descending into the pit. The rabbits bred in this way will surely have a stronger flavor than those reared more comfortably in a cage. The dish we propose celebrates the flavors of the meat at most of these cute animals.
Ingredients (for 4 people):
Bucatini 400 g a rabbit
a head of garlic
800 g cherry tomatoes
a sprig of rosemary
parsley
chilli
grated Parmesan cheese
half a liter of white wine
extra virgin olive oil
salt
Making of recipe
Without the rabbit into pieces put it in a saucepan full of white wine and leave to marinate in the fridge overnight . The next day before cooking , pull out of the fridge and dry . Put on the bottom of a large baking dish / pan enough oil to cover the board , adding the garlic. The chili and spices stuck in a bundle so that later it will be easier to eliminate them. Browned garlic delete it. Put time to brown the rabbit pieces . Just begin to darken add half a liter of white wine and half of its nuance add the tomatoes duly made in four . It will take about twenty minutes to get a thick sauce . Check the cooking rabbit . If it was not yet ready , add the broth and continue cooking . When cooked , put in a tray aside parts of the rabbit and then serve it as a main dish . In the meantime you will have led to cooking the pasta until just firm and drained . To pass into the pan / skillet with the sauce (remember to remove the bundle of herbs) for a couple of minutes until they take the flavor. Serve and decorated with basil leaves.
