Coniglio all'Ischitana

Wash the rabbit, whole, cut into 8 pieces thoroughly under cold running water and pat them completely dry with paper towels. Season the rabbit, whole, cut into 8 pieces generously with fine sea salt and black pepper.

In a large, heavy-bottomed pot or a terracotta pot, heat the extra-virgin olive oil over medium-high heat. Add the seasoned rabbit, whole, cut into 8 pieces and brown them on all sides until golden, working in batches if necessary to avoid overcrowding the pot. Remove the browned rabbit, whole, cut into 8 pieces from the pot and set aside.

Reduce the heat to medium. Add the peeled garlic cloves and fresh red chili to the pot and sauté for 2-3 minutes until fragrant, being careful not to burn the peeled garlic cloves.