In a pan fry the carrots, celery and onion finely chopped over low heat for about 20 minutes, then add the diced rabbit and let it cook for another 15 minutes. Finally, pour the wine and let it evaporate, add salt, add 2 chopped sage leaves and last for another 5 minutes. On the other hand, I put the mezzanines in abundant salted water, drain them al dente, add the sauce with the parsley and manteco the whole. Serve hot while decorating to taste. Wine: Ischia Bianco.