Ingredients
Cut the rabbit into quarters and leave it to rest while you prepare and cook the mixture of chopped vegetables, herbs and condiments.
Then finely chop the onions, carrots, celery, rosemary, garlic, salami and bacon and fry the mixture gently in oil placed in large pan. Add the rabbit quarters, the cloves and cinnamon and add salt and pepper to taste.
When the rabbit meat has browned, add coarsely cut peppers and tomatoes. Continue cooking over a medium heat for approximately 40 minutes, moistening with the wine from time to time. Once the rabbit is almost ready, pour in the vinegar and sprinkle in some nutmeg. Serve hot.
The Carmagnola grey rabbit is the only Piedmontese breed of rabbit of which we still have a trace. It was very widespread up until the 1950s, when it almost disappeared. It was saved by a genetic repopulation scheme and has been promoted thanks to a Slow Food presidium. Raised in enclosures where they are free to roam between a field and a small shelter, the rabbits only eat grass and natural feed. Their meat is delicate, flavourful and not at all stringy.