Preparation

The day before, clean and wash the rabbit, cut into small pieces and season with salt, pepper, red pepper paste, half the herbs and wine.

In the cataplana, brown the rabbit in olive oil and crushed unpeeled garlic. Add the onion, garlic and the marinade made the day before. Close the cataplana. Cook for 10-12 minutes.

Open the cataplana and add the truffles, cut thickly. Adjust the seasoning, add a little water if necessary and close the cataplana. Cook over a low heat for approximately 3 minutes.