ingredients

1 Amalfi Coast lemon, 700gr rabbit, 400gr potato, 2 scallions, 2 cups white wine, sage, rosemary, parsley, extra virgin olive oil, salt

making it

Sauté the scallions in the oil until they become translucent.

Brown the rabbit and add the salt, herbs and wine. Let the wine evaporate.

Cover the pan and lower the flame. In a pan brown the cubed potatoes.

Add the browned potatoes to the rabbit with juice and zest of the lemon, chopped parsley and salt

This recipe has been supplied by CO.VA.L. the consortium for the promotion of the Amalfi Coast lemon which was formed in 1991.