The portal of the Rome Chamber of Commerce for agritourism and the local area

Roman recipes

Hunter style rabbit


1 rabbit (about 200 g per head)
2 fillet of anchovies
1 sprig of rosemary
1 piece of peperoncino (small Italian chilli)
2 cloves of garlic
½ glass of white wine
½ glass of vinegar
extra virgin olive oil

Cut the rabbit into small pieces, season it with salt and brown it in a pan with oil. Add a mixture of minced garlic, rosemary, fillets of anchovies and peperoncino; let it brown for a while, pour the half glass of white wine and slightly less than half a glass of vinegar over it.
Cover the pan with a lid and cook on a low flame until the wine and vinegar have evaporated, then add some tbs. water if the rabbit has dried too much.

Related to: Secound courses