For omnivorous lovers of classic dishes, here is an easy recipe that will satisfy the tastes of many: rabbit stew, a second course that is part of the Italian culinary tradition, an easy and ideal dish to celebrate Sunday together with family and friends. Tenderness and delicacy are assured without too much effort in the kitchen thanks to Ghisanativa!

Ingredients

• 1 rabbit of approx. 1.250 kg
• 1 onion
• 200 g cherry tomatoes
• 1 clove of garlic
• 1 small or half large chilli pepper
• 500 g potatoes
• oregano to taste
• salt to taste
• 3 tablespoons extra-virgin olive oil
• 1.5 glasses of water

Preparation methodology

Cut the rabbit into pieces, wash and dry it. Put three tablespoons of olive oil in the pan and, as soon as it is hot, brown the rabbit on all sides over a medium flame. Add the onion cut into large rings and the clove of garlic and allow these to brown as well. Meanwhile, cut the cherry tomatoes in half and add them to the rabbit and onion. Season with salt, add the whole chilli pepper and a generous pinch of oregano. Leave for a few more minutes, cover the pan with the lid and turn down the heat. Cook for about 6-7 minutes, then mash the tomato with a fork and add the water. After about twenty minutes, turn the meat. Peel the potatoes and cut them into slices a couple of centimetres thick, add them to the meat, stir and continue to cook for another 20 minutes or so until both the meat and the potatoes are cooked and the liquid has reduced. If the sauce becomes too dry, add a little more water. Serve, allowing the cooking liquid to drip over the meat.

Annamaria Iacono

I am Annamaria, married to Calogero and mother of two, Andrea and Valentina. I live in Agrigento, in beautiful Sicily, a land kissed by the sun almost all year round, dotted with almond groves and orange and lemon gardens, where you can indulge in the intoxicating scent of zàgara. In 2015, I started my blog “Annamaria tra forno e fornelli” (Annamaria between the oven and the cooker), in which I try to transmit to those who honour me with their visit, my passion for cooking, the simple and traditional cooking of my grandmothers, who, with very little, managed to create extraordinarily good dishes. I discovered Ghisanativa by chance and I fell in love with it. I have always appreciated cooking in iron pots and this pot reminds me of the cooking of the past and allows me to continue to use the wood-burning stove we have in the country to make all the dishes I want.

This recipe is realised on