Abbacchio alla Cacciatora

Method

1. Cut the abbacchio into small pieces (spalla and coscia).
2. Heat a generous drizzle of olive oil in a heavy cast-iron or other heavy-bottomed pan.
3. Brown the meat well on all sides, season with a pinch of salt.
4. Deglaze with white wine over high heat, scraping up the browned bits from the bottom.
5. Add rosemary sprigs, reduce the heat to low, cover, and cook for about 30 minutes.
6. Meanwhile, prepare the sauce: in a separate bowl, combine 2 small garlic cloves (green germ removed if present), rosemary needles, a splash of white wine vinegar, fresh chili (to taste), and a little olive oil. Blend until smooth.
7. After 30 minutes, remove the old rosemary sprigs and strain the cooking liquid.
8. Add the piennolo cherry tomatoes and the prepared sauce to the pan. Continue cooking covered over medium heat for another 10–15 minutes, until the meat is tender and the sauce thickens.
9. Adjust salt if needed. Turn off the heat and let rest for 5 minutes.
10. Toast slices of bread in a pan with a drizzle of olive oil and a clove of garlic (cut in half and rubbed on the bread).
11. Serve the abbacchio on the toasted bread, spooning over the sauce. Garnish with fresh rosemary if desired.