Coniglio San Domenico

The four old Dominican monks I met at the fifteenth-century monastery of Taggia seem to have escaped the pressures of twentieth-century life. They grow everything they use in their back garden just as they did centuries ago and the artichokes, onions, salads, fruit and even their own raised rabbits looked so tempting that I had to cook this recipe for them. They enjoyed the feast very much and they invited me to return and spend some time with them. This recipe is dedicated to Padri