Stewed Rabbit With Peppers

Preparation:

Preparation: Remove the seeds and internal white membranes from the peppers and chillies, then cut the former into strips and the latter into cubes. Prepare the rabbit for cooking: cut it into eight pieces of uniform size, sprinkle these with salt and pepper and then roll them in the flour, shaking them lightly to remove any excess. Melt the butter in a saucepan and brown the pieces of rabbit evenly over high heat, then remove them from the pan. Brown the onion, garlic and peppers in the same sauce over low heat for 4-5 minutes, then add the chilli pepper and cook for 10 minutes. Put the rabbit back in the saucepan, sprinkle it with the herbs and wet it with the broth. Cook over low heat for another 10 minutes. After this time, pour in the wine and cook in a covered container for 30-40 minutes. Finally, sprinkle the preparation with the chopped parsley and serve it with pasta or white rice. Wine: Fontanacalda red (red from the Aosta Valley).