Serves: 4
Total Calories: 141

1 rabbit (2 1/2 to 3 pounds), cut into 8 pieces
2 tablespoons olive oil
2 ounces Italian bacon (pancetta), thickly sliced and chopped
2 tablespoons chopped fresh flat-leaf parsley
1 clove garlic, lightly smashed
salt and freshly ground black pepper
1 cup dry white wine
2 cups peeled, seeded, and chopped plum tomatoes

1 Rinse the rabbit pieces, then pat dry with paper towels. Heat the oil in a large skillet over medium heat. Place the rabbit in the pan, then add the pancetta, parsley, and garlic. Cook until the rabbit is nicely browned on all sides, about 15 minutes. Sprinkle with salt and pepper.

2 Remove the garlic from the pan and discard it. Stir in the wine and simmer 1 minute.

3 Reduce the heat to low. Stir in the tomatoes, then cook until the rabbit is tender and coming away from the bone, about 30 minutes.

4 Transfer the rabbit to a serving platter and serve hot with the sauce.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 141
Calories from Fat: 79

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