Jamie Cooks Italy
By Jamie Oliver
About the recipe
Nonna Marina uses bold ingredients and simple cooking methods to create big flavours. This recipe is inspired by a couple of delicious dishes that I was lucky enough to cook and enjoy with her, and I know you’re going to love it – it’s sticky, tender, and the unusual addition of nuts just works so well and adds a wonderful crunch. If you can’t find rabbit, a jointed chicken will work a treat with these flavours, too.
Recipe From
1 whole rabbit (1.2kg), skinned, jointed, with offal
olive oil
1 red onion
5 ripe cherry tomatoes
1 fresh red chilli
5 fresh bay leaves
50g pine nuts
50g blanched almonds
½ teaspoon ground cloves
150ml full-bodied Sicilian red wine
100ml thick balsamic vinegar
1 tablespoon runny honey
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