Mr Hodgson will receive a bottle of gutsy Tuscan Sangiovese, 1990 Cepparello from Isole e Olena, which we purchase from the Italian specialists Winecellars of south London.
Rabbit stew with olives
Ingredients: 1 rabbit, jointed
3tbs olive oil
4 cloves garlic, peeled and minced
1tbs fresh rosemary, finely chopped
4fl oz (115ml) red wine
1tbs tomato puree
8fl oz (230ml) chicken or rabbit stock
1tbs chopped parsley leaves
2oz-4oz (55g-110g) black olives, stoned and split or pricked with a fork
sea salt and freshly ground black pepper
Preparation: Season rabbit pieces (but note the olives will add their own saltiness). Heat olive oil in a large oven-proof casserole with a lid. Add garlic and rosemary, cook briefly, taking care not to burn garlic. Add rabbit pieces, browning them evenly. Add wine gradually, followed by the tomato puree, stock, parsley and olives.
Cover pan and cook over a low heat or in a slow oven until the rabbit is tender - about
45-60 minutes. If the sauce is too thin, remove meat with a slotted spoon to a warm plate and increase heat to reduce liquor.
Next week: more Italian recipes from the British kitchen. Send to Emily Green, Weekend, the Independent, 40 City Road, London EC1Y 2DB. Please name sources. Those whose recipes we print will receive a bottle of 1990 Cepparello.Reuse content