Coniglio O Pollo Con La Peperonata

Recipe Ingredients

1		Rabbit or chicken - cut into 8 pieces
2 tablespoons	30ml	Wine vinegar
		To Cook The Rabbit/chicken
2 oz	56g	Pancetta - (or bacon), unsmoked
1		Rosemary leaves
4 tablespoons	60ml	Sweet - (unsalted) butter
1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Bay leaves (large)
		Salt - to taste
		Freshly ground black pepper - to taste
1 cup	237ml	Chicken broth - defatted, (preferably homemde)
		To Cook The Peppers
4 tablespoons	60ml	Sweet - (unsalted) butter
1 tablespoon	15ml	Olive oil
3		Anchovies in salt - or 6 filets, packed in oil
3		Red or yellow bell peppers* - cleaned and seeded
2		Garlic - peeled, and finely chopped
10 sections		Italian parsley - leaves only
4 tablespoons	60ml	Red wine vinegar
		Salt - to taste
		Freshly ground black pepper - to taste
		To Serve
		Italian parsley leaves

Recipe Instructions

Place the rabbit in a bowl of cold water with the vinegar and soak it for half an hour. (If using chicken instead, omit this step). Cut pancetta or prosciutto into very small pieces and finely chop the rosemary and combine them, or even better, coarsely grind pancetta and rosemary together.

Place a casserole with the butter and oil over medium heat and when the oil is warm, add the pancetta/rosemary mixture and the bay leaves to saute for 2 minutes. Meanwhile, quickly drain the rabbit pieces, pat them dry with paper towels, and add them to the casserole. Let them saute all over until very lightly golden. Season with salt and pepper. Add the broth, a small quantity at a time, turning the rabbit over several times, and cook until soft, about 25 minutes for a 2 pound rabbit.

As the rabbit cooks, prepare the peppers .

Warm the butter with the oil in a saucepan over low heat, then add the anchovies and mash them with a fork. Be sure the heat remains constantly low, so the anchovies do not crumble and become very fishy. Put in the peppers and saute for 5 minutes. Raise heat, add 1/2 cup of cold water, and cook the peppers for 5 minutes more; at that point, the peppers should be half-cooked. Add the garlic, parsley and vinegar and let the vinegar evaporate for 5 minutes. Taste for salt and pepper. Transfer contents of saucepan to the casserole containing the not yet completely cooked rabbit and mix well. Cook until the rabbit is done. The peppers will be overcooked and form a chunky sauce. Discard bay leaves and transfer everything to a serving platter.

Serve with parsley leaves sprinkled over each portion.

Source:
=A9 Giuliano Bugialli - August 13, 1996

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