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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.