recipe comes from Valentina
Harris.Valentina is an authority on Italian
food and food culture and a respected member of
the International Association of Culinary Professionals.
In 1984, Valentina published Perfect Pasta and
has since gone on to publish many more books on
of Valentina's ambitions is "to return home to
Tuscany semi-permanently with my sons to run Villa
Valentina, the ultimate Italian Cookery School
and centre of excellence, where I will celebrate
the food, wines and other related aspects of Italy".
recipe has been supplied by Celebrity Chefs UK,
through which Valentina can be booked for TV or
other appearances. Celebrity Chefs is a UK based
company which is the countrys only agency
specialising exclusively in the representation
of celebrity chefs. They are able to provide you
with a celebrity chef for any event. For further
information and to see details of some of the
chefs visit the web site <click
a hearty meal with Valentina Harris's recipe for
a robustly flavoured rabbit casserole, served
with polenta and broad beans .
kg rabbit, jointed, washed and patted dry
1 onion, peeled and sliced
5 tbsp olive oil
3 garlic cloves, chopped
2 tbsp rosemary leaves, chopped
3 tbsp Cognac
200g stoned olives (black or green, or a mixture
of the two)
500g fresh ripe tomatoes, peeled, seeded and
250ml chicken stock
polenta cut into triangles, cooked and fried
braised broad beans
the rabbit pieces and onion in a large saucepan.
Sprinkle generously with salt and cook over
medium high heat for 2 - 3 minutes, releasing
the rabbit's juices.
away any liquid, rinse the rabbit portions and
discard the onion.
the olive oil in a casserole dish. Add in the
garlic and rosmeary, add in the rabbit portions
and fry until browned on all sides.
in the Cognac and set it alight, allowing it
to flame for 2 minutes. Add in the olives and
tomatoes, mixing well, and cover the casserole
the rabbit for around 35 minutes or until the
rabbit is tender, stirring now and then. Add
in the stock only if the rabbit casserole appears
to be drying out.
the rabbit cassserole with the fried polenta
triangles and braised broad beans.