Ingredients for 4-5 people:1.6 kg rabbit2 cloves of garlic3 sprigs of rosemary9 tbsp Extra Virgin Olive Oil500 g grapes3 tbsp pine nuts1½ glasses Chianti Riserva salt pepper
Rinse and dry the rabbit, which you have previously had cut into pieces by your butcher. Also ask him to give you the offal (liver, heart, lungs, etc.), rinse and dry these as well, chop them and set them aside. Put the pieces of rabbit in a roasting pan, drizzle with 7 tablespoons of olive oil, sprinkle with the coarsely chopped rosemary and garlic, salt and pepper, and use your hands to rub the seasoning into the meat all over. Cook the rabbit in a preheated oven, at 200 °C, covered with a sheet of greaseproof paper moistened with a little water. After half an hour, lift the paper slightly to see how the cooking is going and cover again immediately. In the meanwhile, in a heavy-bottomed frying pan, heat 2 tablespoons of oil with a sprig of rosemary; when it has browned, remove it and add the chopped offal. Season with salt and sauté for a few minutes until lightly browned, then set aside. After an hour of cooking, take the rabbit out of the oven, remove the paper, turn the pieces over and add the offal, pine nuts, wine, and grapes (previously washed, dried and, if they’re big, cut in half). Stir and continue cooking, without covering the roasting pan, for another hour. When the time is up, take the pan out of the oven and leave the rabbit to rest for about 10 minutes, then arrange the pieces on a serving dish topped with the cooking juices.