Ischian-Style Rabbit (Coniglio all'Ischitana)

Ingredients

In a casserole dish—tradition dictates terracotta—heat the oil and sauté the whole head of garlic and the chili pepper. Once the garlic turns golden brown, remove it from the pan and brown the rabbit pieces in the infused oil.
For best results, brown only a few pieces at a time, setting them aside once nicely golden. When all pieces are seared, return them together to the terracotta pan, pour in the white wine, season with salt, and cook for about 30 minutes over moderate heat. If the pan dries out too much, add a splash of broth from time to time.
Add the drained, chopped tomatoes, all the fresh herbs, the lard, and the offal (rabbit innards). Season with salt and pepper to taste. Simmer for another 15 minutes over low heat, stirring occasionally. The secret during this stage is to let the sauce reduce deeply until the rabbit almost begins to stick to the pan, then add a bit of broth a few minutes before taking it off the heat to create a thick, glossy sauce (which can also be used to dress an incredible plate of bucatini pasta).
You are ready to serve. Traditional accompaniments are fried potatoes and a mixed salad.