Coniglio Con Peporoni – Rabbit with Peppers

Cut the rabbit into pieces and brown it in a saucepan with 25 g of butter, 60 g of crushed bay spice, calf’s kidney fat, rosemary and salt. When it has taken color from all sides. Remove the fat and gradually pour the broth. In the meantime, stir the anchovies in a frying pan with 25 g of butter and 30 ml of oil. Add the chopped peppers, 2 cloves of chopped garlic. Add salt and pepper. Towards the end of the cooking time, extinguish with 100 ml of vinegar. Once the vegetable mixture is ready, add to the rabbit meat form and finish cooking at low temperature. Finish with a few olives, if desired.

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