4 salted anchovies, or 8 anchovy fillets in oil
4 pounds rabbit pieces
6 tablespoons olive oil
1 pint (2 cups) dry white wine or 1/2 pint (1 cup) each water and dry vermouth
1/2 lemon, juiced
4 cloves garlic
1 onion, thinly sliced
1 large carrot, thinly sliced
1 stick of celery, thinly sliced
2 bay leaves
Fresh rosemary and parsley
Black pepper, freshly ground
2 ounces seasoned flour
1 fresh hot chili, chopped and pounded
3 ounces capers
Boiled new potatoes, or freshly made egg noodles, for serving
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