Giuseppina’s Rabbit
Proposal of an ancient producer family
Method
Joint the rabbit and add a glass of strong wine vinegar, a clove of garlic and 2 spoonfuls of chopped parsley. Cook slowly, with the lid on, for about 15 minutes. Then add about 50 cc of Traditional Balsamic Vinegar and 1 spoonful of chopped parsley; finish cooking, without a lid, for about 15 minutes over a low heat, stirring often. Serve the rabbit, which will be black and have a sweet-and-sour flavour, with a salad of field chicory.