Coniglio in peperonata

Rabbit with capsicums (4 portions)


1 rabbit
salt, fresh grated pepper
2-3 pieces of garlic
80 g. fat pork meat
4 spoons olive oil
1 branch fresh rosemary
2 1/2 dl meat broth
3 big green capsicums
5 anchovies
4 spoons white vinager


Wash carefully rabbit and then dry it. Split it in 8-10 bits. Fill it in with salt, pepper and half of a garlic piece. Cut pork meat and fry it in a pan; Take out meat bits and put them aside. Pour 2 spoons olive oil over them, let them warm, put the rabbit bits in and brown them carefully all around. Add rosemary and pour over meat broth. Let it simmer with a lid on for about 45 minutes. Wash, peel and divide capsicums, trashing the white inside part. Then cut them in 1 cm wide slices. Drain anchovies, dry them with kitchen paper and mince them thinly. Warm the rest of the oil in a frying pan, fry capsicums slices lightly and spread squashed garlic all over. Pour over vinager and let it stay on fire until everything it's well cooked more or less until half of the liquid evaporates. Spill anchovies. Set the capsicum mixture over rabbit bits and simmer for other 15 minutes until the meat is tender. Trash rosemary branch, flavour sauce with salt and pepper. Set pork meat pieces over the rabbit and serve the dish pretty warm.


Fondue (6 portions)


500gr. Fontina from Valle d’Aosta
3 dl. milk
50g. melted butter
5 egg yolks
white pepper


Set cheese in a bowl, pour the milk over and let it rest at least one hour to soften the milk. Warm it over the fire at bain-marie until cheese melts and it starts to become creamy. Add butter and take the pot away from fire . Whip egg yolks, put the pot back on fire at bain-marie and stir strongly until the mixture is creamy and soft and it starts to get dense. Don't let this mixture cook too much otherwise it starts to creep. Add pepper. Serve in soup dishes with lot of bread.