Ischia style rabbit

Preparation:

Preparation: Empty, clean, wash and dry the rabbit; cut it into 8 pieces, possibly at the joints, and rub the meat and protruding bones with garlic cloves. Sauté the pieces of rabbit in a frying pan over high heat, without fat, until they have lost their water; then put them in a separate dish. In the same pan, brown a couple of cloves of garlic in the oil, remove them, put the rabbit back in and, in several stages, add the wine, letting it evaporate each time. Then add the chopped tomatoes, salt and pepper, cover and cook for an hour over medium heat. If necessary, add a little water at a time during cooking. Five minutes before serving, add the chopped liver and basil.