Fricasseed Rabbit with Yellow or Red Peppers

Coniglio in Umido coi Peperoni

Preparation info

  • For


    • Difficulty


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