Читать книгу The Dolce Vita Diaries - Cathy Rogers - Страница 24

After a long day house-hunting, we had been chuffed to find a restaurant with nothing less than a vegetarian tasting menu. It had got even better when we found out that owner and chef Massimo Biagiali prided himself in using only ingredients which grew within throwing distance of his hotel. And then it really got better when Massimo insisted that we drink a different glass of wine with each course. There were a lot of courses. At the end of the evening, rather tired and emotional, we made Massimo promise to give us recipes for our favourite dishes.

We’ve discovered that in Le Marche rabbit is a standard dish in your everyday trattoria. Usually it’s grilled, alla brace, over an open flame. In this dish the boned rabbit is cooked in tomatoes, allowing its aromatic flavour to come through in every tender bite.