Name: Fricasseed Rabbit with Yellow or Red Peppers (Coniglio in Umido coi Peperoni)
Yield: For 4 persons
Cuisine: Italy
Ingredients: 1 medium onion, sliced thin; ½ cup dry white wine; 1 cup wine vinegar, preferably white; 1 garlic clove, peeled and sliced very thin; A 3 to 4-pound rabbit, cut into 7 or 8 pieces; Chopped hot chili pepper, ⅛ teaspoon or to taste; 3 yellow or red peppers, skinned raw with a peeler, cores and seeds removed, and sliced into thin strips; 1 tablespoon chopped Italian flat-leaf parsley; 3 tablespoons extra virgin olive oil; 3 tablespoons coarse salt

Preparation info

For
4
persons

Difficulty
Easy

Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

About

Italians market not as a chore, but for the pleasure of it, and like all social pleasures, it establishes an immediate relationship between those engaged in a similar pursuit. I was traveling in Piedmont, browsing in one of Alba’s marvelous food shops, and soon I was having a warm conversation about cooking with a woman who was there to decide what to make for dinner. When she decided on a rabbit, of course I had to know how she was going to use it.

After she good-naturedly explaine