Pasta Grannies cook fettuccine with rabbit sauce from Ischia

Meet characterful Biggina from the island of Ischia, near Naples. Wild rabbits are plentiful on the island, and this sauce is called 'coniglio all'ischitana' - swap rabbit with pheasant (or similar game bird) if you cannot find the former. The dish will cease to be Italian, but will taste very similar. Remember to include the livers as Biggina uses everything for extra richness and no wastage. For the sauce: 1 rabbit, jointed, including offal and head. olive oil 4 cloves garlic 1/2 bottle dry white wine 3 tablespoons chopped parsley 2 teaspoons rosemary 750g fresh flavoursome cherry tomatoes, or a bottle of good quality tomatoes salt and pepper The film crew btw are Xpedition Media, who came all the way from Los Angeles to film for YouTube!