Rab­bit with ca­pers and an­chovies

The Daily Telegraph - Telegraph Magazine - - THE CUT -

Serves 4

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.

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