Servings: 4

Ingredients:

• 1 rabbit, skinned and gutted (or chicken or turkey)
• 4 florets cauliflower
• 4 heads endive
• 4 sticks celery
• 1 tablespoon tomato purée
• 2 tablespoons capers
• 1 small onion, sliced
• 40 grams raisins
• 20 grams pine nuts
• ½ cup water
• vinegar
• 3 tablespoons sugar
• salt and pepper, to taste
• olive oil

Directions:

Clean the cauliflower, celery, and endive. Drain and lightly fry, separately, in a small amount of olive oil.

Cut the rabbit into small pieces, and brown in olive oil with salt and pepper. Add a few tablespoons of water. Then cover and simmer for about 20 minutes on moderate heat, stirring regularly.

Fry the onion until golden brown. Add the tomato purée, and use a wooden spoon to stir on moderate heat for a few minutes.

Add the rabbit pieces, vegetables, capers, raisins, pine nuts, salt, pepper, and sugar. Stir until the sugar browns slightly. Then add the vinegar, and let it evaporate for a few minutes. If necessary, add a small amount of water.

Serve hot or warm. Buon Appetito!