Preparation

Cut the rabbit into regular pieces and leave it to soak in the Barbera overnight. Chop not too fine with garlic, onion, carrot, add two bay leaves, a sprig of rosemary, a pinch of chilli pepper, the rabbit pieces and brown them on all sides over high heat. After a few minutes, lower the heat, add salt and cook with a lid, add broth if necessary until cooked (not less than 1 hour).

It is possible to add tomato puree (or in season fresh tomato beaten with a knife) halfway through cooking; in this way the sauce is more abundant and is also suitable for accompanying with a soft polenta (for this version it is suggested to reduce the rabbit to smaller pieces).