Servings: 4

• 1 rabbit, 1 1/2 kg, or 3 1/4 lb
• 1 red-skinned onion
• 500 g, or 1 lb 2 oz ripe tomatoes
• rosemary
• 2 cloves of garlic
• white wine
• vegetable stock
• olive oil

Joint and rinse the rabbit. In a teglia, brown the chopped onion and cloves of garlic in 4 tablespoons of oil. Add the rabbit joints, drained and dried, together with the liver cut into pieces.

Raise the flame and pour a little white wine over, lowering the heat when the liquid has evaporated. Cover with the lid and leave to cook over medium heat for about a quarter-hour.

At this point, add the peeled, chopped tomatoes, the rosemary and also 5-6 basil leaves (if you like the fragrance and the season is right). Add salt and pepper to taste.

Cook for another 20 minutes, if necessary gradually adding the vegetable stock to maintain the mixture smooth.