Hearty southern Italian country cooking from Francesco Mazzei, executive chef at L'Anima, for Taste of London
1. Divide the rabbit into about 16 pieces and dust with flour. Brown the pieces in a pan, then set aside.
2. Chop the celery, fennel, onions, shallots, garlic and carrots and add them to the pan with the fennel seeds, until all the ingredients are caramelised.
3. Add the red wine vinegar, sugar and tomato paste and simmer until reduced. Add the rabbit pieces, stock and gently simmer for 20 minutes.
4. When the rabbit is cooked add the olives, raisins, chopped marjoram and thyme; add the pine nuts and dry tomatoes at the very end.
5. Serve the rabbit with crushed pistachio and a drop of extra virgin olive oil on top.
Recipe © courtesy of Francesco Mazzei at L'Anima, London
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