'1 rabbit, about 1.8 kg, cut into pieces'
'1 large sweet herb'
'2 cups of water'
'2 large garlic cloves'
'60 g of fresh or defatted pork fat, chopped'
'Salt and black pepper to taste'
'100 g of cooked or smoked prosciutto'
'6 tablespoons of olive oil'
'1/2 teaspoon of grated lemon zest'
'1 tablespoon of lemon juice'
'1 rabbit, about 1.8 kg, cut into pieces'
'1 large sweet herb'
'2 cups of water'
'2 large garlic cloves'
'60 g of fresh or defatted pork fat, chopped'
'Salt and black pepper to taste'
'100 g of cooked or smoked prosciutto'
'6 tablespoons of olive oil'
'1/2 teaspoon of grated lemon zest'
'1 tablespoon of lemon juice'
'Season the rabbit pieces with salt and black pepper to taste and set aside'
'Soak the sweet herb in cold water and cook until tender'
'Meanwhile, heat the olive oil, pork fat, and garlic cloves in a pan and sauté well'
'Add the seasoned rabbit pieces and fry until the meat is golden brown (about 25 minutes)'
'Add the sweet herbs with the water and let it simmer'
'Cook over low heat until the meat is tender (about 20 minutes)'
'Add the lemon juice, grated zest, and prosciutto'
'Stir well and serve'
'Serves 4 people.'
