Ischian Rabbit Stew

Name: Ischian Rabbit Stew
Total time: 120 min
Ingredients: extra-virgin olive oil; 1 around 1.5kg rabbit jointed; 1 onion finely diced; 2 cloves garlic sliced; 1 tsp chilli flakes; 2 tbsp tomato purée; 450ml white wine; 350ml chicken stock; 3 tbsp red wine vinegar; 2 bay leaves; a few sprigs thyme; 200g cherry tomatoes; a small bunch flat-leaf parsley finely chopped; 1 clove garlic finely chopped; 1 lemon zested and 1/2 juiced; 100ml extra-virgin olive oil; crusty bread

www.olivemagazine.com

A traditional rabbit stew from the Italian island of Ischia. This seasonal recipe is hearty and easy to make and, the gremolata adds a fresh zesty topping

View full recipe on www.olivemagazine.com

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