Rabbit Ciociara

Preparation:

Preparation: Empty and cut the rabbit into chunks, season with salt and brown in a pan with oil. When it is well browned, add chopped garlic, rosemary, marjoram and anchovy fillets and chilli pepper; let it brown again, wet with half a glass of white wine and just under half a glass of vinegar. Cover and simmer until the wine and vinegar have evaporated.