Rabbit with feta cheese and cherry tomatoes
The recommended portion for one person requires:
50 g of rabbit meat, deboned
50 g of feta cheese
3 cherry tomatoes
a pinch of sugar
2 leaves of basil
a little finely chopped garlic and parsley
a pinch of paprika
a pinch of pepper
1 chopped sage leaf
thyme, oregano and savory (fresh if available, otherwise dried)
extra virgin olive oil
Wash and dry the cherry tomatoes, cut them in half and leave them in a colander with a pinch of sugar for half an hour to remove their acidity. Cut the rabbit into very small pieces. Crumble the feta with your fingers.
Mix the rabbit, feta, pepper, garlic, paprika and sage and the other finely chopped herbs, which may be varied to personal taste. Put the mixture in a single-serving terracotta stewing dish (or another container intended for the same purpose) and add the tomatoes, the finely chopped basil leaves and a dribble of oil.
Cook in a Glem oven using the static function at a temperature of 180° for about 20 minutes and serve in the cooking dish.