Coniglio in Umido con Peperoni
Stewed Rabbit with Peppers

1 rabbit
3 red sweet peppers, cut into strips
3 yellow sweet peppers, cut into strips
2 little young onions, finely chopped
4 tablespoons dried chives
2 teaspoons dried tarragon
2 teaspoons dried marjoram
2 teaspoons dried bay leaves
4 tablespoons fresh parsley, finely chopped
500 grams (1.1 lb) pureed tomatoes
2 tablespoons tomato paste
1 glass of white wine
8 tablespoons extra virgin olive oil
Salt

Cut rabbit into little pieces and put in a saucepan together with
olive oil, wine, tomato, aromatic herbs, onions and peppers. Season to
taste with salt and cook over a gentle flame, half-covered, after
adding 2 glasses of water, until meat and peppers are tender. Add
other warm water only if necessary.

"Adriana's Italian Gourmet Cookies"

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Ciao-Ciao!
Adriana


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