Franco Marcelloni, Bovara di Trevi, Perugia
(Yield: 4 servings)
½ cup extra-virgin olive oil
4 garlic cloves (chopped)
1 onion (diced)
1 whole rabbit
(3 lbs, cut into 12 ¼-pound pieces)
salt and freshly ground pepper
1 teaspoon chili flakes
1 tablespoon fresh rosemary (chopped)
½ lemon
1 cup white wine
3 peppers (green, red and orange)
cut in ½-inch strips
½ cup parsley (chopped fine)
4 cups crushed or diced tomatoes
5.5 ounces tomato paste (1 can)
1. Warm oil in large saucepan over medium heat. Add garlic and onions and sauté for approx. 3 minutes.
2.Add rabbit pieces. Season with salt, pepper, chili flakes and rosemary. Cook 15 to 20 minutes, turning rabbit pieces until slightly brown.
3.Add wine and juice from half the lemon. Continue cooking for another 5 minutes.
4.Add peppers and parsley and cover. Continue cooking for another 30 minutes.
5.Add tomatoes and tomato paste, mix well, cover and cook for another hour.
You can serve this rabbit, which literally falls off the bone, over your favourite pasta, rice, or on its own.