Rabbit stew with anchovies

Preparation:

Preparation: Clean and wash the rabbit, cut it into pieces. In a rather large saucepan, heat the oil with a sprig of rosemary, two sage leaves and a minced clove of garlic. Brown the pieces of rabbit over high heat. When they have browned, salt and pepper them. Cover the pan and cook over low heat for an hour and a quarter, stirring. In the meantime, chop the anchovies and wet them with the vinegar diluted with a little water. When cooked, remove the rabbit pieces from the pan, draining them well. Pour the vinegar and anchovies mixture into the bowl, raise the heat and reduce the sauce. Put the meat back in the pan and let it cook slowly for about 10 minutes. Transfer to a serving dish kept warm and serve immediately. Accompanying wines: Grignolino D'Asti DOC, Grave Del Friuli Pinot Nero DOC, Copertino Rosato DOC.