Rabbit with capers and anchovies
Rabbit, the only meat naturally available on Salina, benefits from the light acidity of a wine marinade and the clout of a sturdy caper-and-anchovy purée. Serve with white beans, lentils or small pasta shapes. Mascoli cooks this in a pressure cooker – a useful gadget in a place where fuel is precious – but this braise can also be made slowly in a casserole. — 1 large wild rabbit, jointed (you can use farmed, but decrease the cooking time by a third) — approximately 500ml dry
white wine — 50ml white-wine vinegar — 1 medium red onion, or three small shallots, thinly sliced — 3 tbsp olive oil — 8 preserved anchovy
fillets, drained of oil — 2 tbsp salted capers,
soaked in water for an hour — 1 tbsp plain flour (optional) — a few parings of lemon
zest, to serve Put the rabbit in a non-corrosive bowl and pour in the wine to cover. Add the vinegar, using slightly less if you do not use all the wine (the ratio of wine to vinegar should ideally be 10:1), then add the onion. Leave to marinate for 45 minutes.
Place the meat and the marinade in a pressure cooker, cover and cook for 35 minutes, until tender. If using a casserole, simmer for 60-75 minutes.
Remove the meat from the pan, reserving the juices, and place on a serving dish. Set aside in a warm place.
Pour the oil into a frying pan and place over a medium heat. Add the anchovies and drained capers. Fry for one minute then add the cooking juices (and a tablespoon of flour if you like a thicker sauce) and simmer until reduced. Spoon the sauce over the rabbit, scatter over the lemon zest and serve.