1/2 cup of butter
120g of cured or cooked prosciutto, finely chopped
2 rabbits cut into pieces, washed with water and vinegar
2 cups of chicken broth
12 sprigs of fresh parsley
2 bay leaves
1 bundle of thyme
salt and black pepper to taste
1/2 cup of olive oil
4 tablespoons of mashed garlic
12 fillets of anchovies, finely chopped
1 cup of red wine vinegar
12 red peppers
1/2 cup of butter
120g of cured or cooked prosciutto, finely chopped
2 rabbits cut into pieces, washed with water and vinegar
2 cups of chicken broth
12 sprigs of fresh parsley
2 bay leaves
1 bundle of thyme
salt and black pepper to taste
1/2 cup of olive oil
4 tablespoons of mashed garlic
12 fillets of anchovies, finely chopped
1 cup of red wine vinegar
12 red peppers
Spear each red pepper on a fork and hold it over the flame until the skin starts to char and crack
Remove this skin from the peppers
Cut in half, remove the seeds and white parts
Cut into strips about 5cm x 1cm
Melt the butter
Add the rabbit pieces well washed and drained
Brown all sides
Remove the rabbit pieces from the pan and remove all grease from the pan
Put the rabbit back in the pan and add the prosciutto
Add the broth, parsley, bay leaves, thyme, salt, and black pepper
Let it simmer and then reduce heat; cover the pan
Cook slowly until the rabbit is tender, about 45 minutes to an hour
At this point the rabbit can be prepared one or two days in advance and stored covered in the refrigerator
Warm it up before finishing the recipe, like: warm the olive oil in a small pan
Add the garlic and fry until lightly browned
Reduce heat, add the anchovies and mix until dissolved
Add the red wine vinegar and cook until reduced to half
Add to the rabbit along with the peppers, and cook in a covered pan for about 20 minutes
If the sauce is too thin, remove the cover and let it cook until thickened slightly
Serve immediately
Yield: 8-10 servings.
