Halve the peppers, remove the seeds and cut into strips.
Season the rabbit pieces with salt and pepper from the mill. Heat the butter in a roasting pan. Sear the rabbit pieces on all sides, remove and keep warm.
In the roast stock, sauté the anchovies and garlic, add the pecoroni and steam briefly. Extinguish with the wine, add the soup and the herb sprigs.
Put the pieces of rabbit back into the roasting pan and stew at low temperature with the lid closed for about 1 hour. If necessary, add a little more hot bouillon. Season with vinegar a few minutes before serving.
Serve with risotto or polenta.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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