- a rabbit of 1,5 kg
- 50 gr of veal fat
- a bay
- five sweet peppers
- three anchovies
- three garlic cloves
What to prepare
- a large knife
- a copper saucepan
- a carving fork
- a terracotta saucepan
Clean the rabbit and remove the giblets, cut in large pieces and brown with some veal fat, butter, a bay leaf, rosemary and salt.
When it is brown throw the fat away and add a little broth at a time.
Clean the sweet peppers on the side and cut into slices; place in a terracotta pot with two or three anchovies, two or three finely sliced garlic cloves, butter and some oil.
Cook mixing frequently.
Then take half a cup of vinegar and pour on the sweet peppers. Finish cooking and pour on the rabbit twenty minutes before serving.
It is one of our favorite typical dishes and one of the most sought, just as the pollo alla cacciatora. It is simple to make and can be made in any season: rabbits can always be found on the farms; sweet peppers are easy to find for a relatively long period throughout the year.
Fresh sweet peppers can be substituted, if needed, with pickled sweet peppers the so called “pouvron smojà”; the overall taste does not change much so the flavor remains integral.