Veteran chef and Maltese food expert ANTON B. DOUGALL presents one of his classic Maltese pasta recipes, taken from a series that appeared in FIRST magazine.

Spagetti biz-Zalza tal-Fenek (Spaghetti With rabbit sauce)

Ingredients – serves two

500g spaghetti

500g rabbit meat

300g tomato juice

200g onions

150g garden peas. (If you use frozen ones, follow the directions on the packet.)

50g tomato paste

1 glass red wine

5 or 6 garlic cloves (You can add as much garlic as you want.)

bay leaves

margarine

salt and freshly ground pepper

grated cheese

rabbit seasoning

Note: the rabbit seasoning can be found in most butchers and supermarkets. It gives the rabbit stew that extra special flavour.

Method

1.     Peel and finely chop the onions and garlic cloves. Chop the rabbit meat in medium sized cubes.  If you have a whole rabbit, clean it thoroughly, separate the meat from any bones and add the head and liver to the sauce.

2.     In a well-heated saucepan melt the margarine. Fry the onion and garlic till transparent. Add the rabbit meat and fry till it is brown all over. Lower heat and add the rabbit seasoning and tomato paste. Continue cooking for about five minutes.

3.     Add the wine, tomato juice and bay leaves and sprinkle some salt and freshly ground pepper. Bring to the boil and simmer for about 20 minutes. Add the peas and continue cooking, always on a very low heat for another 20 minutes. Check occasionally to see that the sauce does not dry up.

4.     Meanwhile boil the spaghetti. Drain well and serve with the rabbit sauce on top.

5.     Serve while very hot with a side dish of grated cheese.