Rabbit Braised in Red Wine
Flavors at once rich and intense, subtle and simple come from the kitchen of smiling, bright-faced Pina Borgiovanni, at the Osteria dell'Unione in treiso, near Alba. Pina's favorite dish is an exquisite platter of tender rabbit in a thick sauce made from Barolo, sweet red peppers, cloves and cinnamona dish for cooks short on money, long on time.For best results, be certain to use a rather high-alcohol wine (about 13 percent). The marination serves to tenderize the meat without denaturing it.
Slideshow: Great Comfort Food Recipes