INGREDIENTS :

1 ¼ kg (3 lbs) young rabbit

3 oz (6 tsp) butter

3 large green sweet peppers

50 g (2 oz) bacon

1 spring of rosemary

1 bay leaf

600 ml (3 cups) Stock

2 tsp Gallo Pure Olive Oil

3 Unico Flat Fillets, Anchovies

1 peeled potato cut into cubes

1 garlic clove

Salt and pepper

50 ml (1 cup) Unico White Wine Vinegar

PREPARATION: The rabbit should be cleaned and cut into pieces. Wash and dry; put one third of the butter in a pan over a medium heat and add the rabbit pieces. Cook for a few minutes until golden on all sides.

Put the peppers under a hot grill (broiler) or hold in a flame for a few minutes to char the skins. Peel, halve, de-seed then cut into slivers.

Derind the bacon and chop together with the rosemary leaves. Put in a separate pan with half the remaining butter, cook for 1 minute, add the potatoes then add the rabbit and bay leaf. Moisten with stock and cook for about 30 minutes on a low heat turning the pieces from time to time.

Heat the remaining butter in a deep pan along with chopped anchovy fillets and crushed garlic; cook over a medium heat until the anchovies have melted. Add the pepper, cook until the pepper is tender, moistening from time to time with the vinegar.

Halfway through the rabbit's cooking time remove the bay leaf and add the peppers along with the cooking juices. Adjust the seasoning, mix and continue cooking until the rabbit is tender, about 1 1/2 hours.

PREPRATION TIME: 2 hours

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