Chef Pasquale Palamaro, Indaco Restaurant, Ischia. Calendario Leonessa 2019, month February. 

Ingredients: 400g Canaletti Leonessa, 1 rabbit, 1 bunch of friarielli, 200 ml Biancolella wine, 100g cherry tomatoes, 2 cloves of garlic, 1 thyme, 1 basil, 1 lemon, extra virgin olive oil, salt, pepper.

In a pan I cook the rabbit until he has a bronze color; I add some red wine, the cherry tomatoes that I have cut before, the thyme and the basil. I leave it to cook with a lid for 45 min. I cook the friarielli with garlic and oil and I grate some lemon peel on top of it. I cook the canaletti in plenty of salted water and I mix them with the sauce made from the meat of the rabbit. I serve the pasta on a layer of rabbit meat without bones and lemon friarielli.

White wine: Biancolella of Ischia

A dish that is made with strong elements, finely combined between each other, just like the wine chosen to match the dish: a white wine from Ischia, one of the main cradles for wine in the region of Campania. With this wine the rabbit is a ‘must’, even the Biancolella grapes which give the wine a fruity taste with lots of different aromas and a pale and fascinating yellow color. They are both two ‘must’ which combine completely and in perfection together; history and geography exalt even more the dish.