Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    boneless rabbit loins with flap intact
   1      cup           cold water
     1/2  cup           red wine vinegar
   2      tablespoons   salt
  10                    black peppercorns
   4      tablespoons   pure olive oil
   1      large         fennel bulb - -- (abt 1 lb), core
                        -- removed,
                        -- sliced 1/4"
                        -- batonett
   1      medium        spanish onion
   1      tablespoon    fennel seeds
     1/2  cup           basic tomato sauce -- see * note
     1/2  cup           dry white wine
     1/2  cup           balsamic vinegar
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   2      slices        day old bread
     1/4  cup           white wine vinegar
   1      cup           parsley sprigs
   2      tablespoons   capers -- drained and rinsed
   1                    garlic clove -- thinly sliced
     1/2  cup           cooked and chopped spinach
   1      tablespoon    chopped fresh thyme leaves
   1      tablespoon    chopped fennel fronds
   1      cup           extra-virgin olive oil

Preparation:

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection. Rinse and pat dry rabbit loins. In a mixing bowl, stir together cold water, vinegar, salt and peppercorns. Place rabbit loins in liquid and allow to stand 1 hour. Remove rabbit from brine and pat dry. In a 12- to 14-inch heavy-bottomed sauté pan, heat 4 tablespoons olive oil until smoking. Season rabbit pieces with salt and pepper and sauté until golden-brown on both sides, about 6 to 7 minutes. Remove rabbit pieces and set aside. Add fennel, onion and fennel seeds and cook until soft and lightly-browned, about 10 minutes. Add the Basic Tomato Sauce, wine and balsamic vinegar and bring to a boil. Place rabbit pieces in pan and simmer 15 minutes uncovered. Meanwhile, make salsa verde. Soak bread in white wine vinegar about 2 minutes. Remove bread from vinegar and squeeze dry. Place in food processor with parsley, capers, garlic, spinach, thyme, fennel fronds and extra-virgin olive oil. Blend 30 seconds until smooth and set aside. Remove cooked rabbit pieces from sauce and arrange on a serving platter. Top with fennel sauce mixture, drizzle with salsa verde and serve immediately. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5682)