- a cleaned and chopped rabbit, ready to be cooked
- an egg
- a bowl og bread-crumbs
- half liter of stock
- one onion
- 3 garlic yolks
- one little sprig of rosemary
- a glass of vinegar
Take the posterior part of the rabbit and its anterior paws, and take the bones out of it.
Put the veal in a bowl and cover it with water: add the vinegar and the rosemary, the garlic and the roughly chopped onion.
Let the rabbit marinate fifteen minutes.
Dry the veal with care and cut it in pieces; plunge them quickly in the egg, then in the bread-crumbs and fry them in a pan with oil and butter, adding a little salt.
When they become golden, put them in a pot pan, not high but wide (dianèt), cover them with not too much stock and let them cook half an hour on a slow fire, until there is no more stock.
Garnish with stewed carrots and serve hot.
I have been told this ancient recipe by mrs. Ginota Accomasso, who is still working in the vineyards, although she is 85 years old.
She has told me that this was a typical dish that her mother cooked.