Rabbit Stew Ciociara - Roman peasant style

Serves 6

Ingredients

Rabbit of approx 1 kilo, cleaned and cut up for frying;
90 ml oil;
2 cloves garlic, crushed in the garlic-press;
250 grams smoked ham, chopped
2 dl dry white wine
1 kilo of tomatoes, peeled, seeded, drained, and chopped
15 grams parsley, chopped
Salt and freshly ground pepper

Method

Dry the pieces of rabbit thoroughly and season them with salt and pepper

Heat the oil in a large, heavy casserole over fairly high heat and brown the pieces on all sides.

Add the garlic and ham, cook until the garlic begins to colour, add the wine and cook until it has evaporated.

Add the tomatoes, adjust seasoning, cover the casserole, and cook over low heat for about 1 hour. Sprinkle with the parsley and serve in the casserole.