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Coniglio alla stimpirata
Fruit and vegetables
1 white
onion
, finely chopped
3
celery
sticks, finely chopped
2 yellow
peppers
, deseeded and cut into 2cm/¾in pieces
2 red
peppers
, deseeded and cut in 2cm/¾in pieces
2
fennel
bulbs, trimmed and finely chopped
1 tsp fresh
thyme
leaves
Tins, packets and jars
100g/3½oz
plain flour
12 Nocellara del Belice green
olives
, destoned and halved
2 tbsp
capers
in vinegar
500ml/18fl oz
chicken stock
Cooking ingredients
4 tbsp extra virgin
olive oil
salt and freshly ground
black pepper
boiled potatoes dressed in
olive oil
, to serve
Meat, fish and poultry
6
rabbit
legs
Other
100ml/3½fl oz
white wine
braised greens, to serve
Back to recipe
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