In a cast-iron skillet, heat olive oil and sear the diced rabbit meat from all sides. Add the small chili pepper briefly, then take it out one more time and pound it in a mortar (the pepper without the seeds) with the garlic cloves and the parsley. To the well braised rabbit meat, add the streaky bacon form, also fry a little bit, add the diced onion and the tomato and braise.
Extinguish the braised rabbit with wine, let it boil briefly and pour in the pasta, simmer for ten minutes and season vigorously with chilies, parsley and garlic from the mortar as well as salt and freshly ground pepper.
The typical dish to celebrate the grape harvest in Binisalem is accompanied by a red wine made from the native Mantonegro grape.
In the traditional preparation, according to the original recipe, the snails are added to the rabbit dish, washed and cleaned and cooked in a litter of water with a little oregano, finely chopped mint leaves and fennel seeds, and then mixed with the ragout.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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