First of all, turn on the saucepan and pour butter with extra virgin olive oil. When the butter starts to bubble, put the pieces of rabbit in the saucepan, without boning it, and let it brown. Add a laurel, and rosemary, with a spoon turn the meat to brown it (don’t drop the leaves below otherwise they will turn bitter). Add salt and pepper sparingly. Add a little broth to the saucepan. Cover the saucepan with a lid and cook at medium temperature. Take the anchovies and scrap the salt off with a knife, then chop them. Take the garlic, crush it and chop it. Put butter and olive oil in a frying pan and then fry anchovies and garlic. In the meantime, cut the yellow peppers in half, remove the stalk and cut them from the inside, so as not to ruin the skin. When the soffritto becomes a cream, add the peppers. Now add the peppers to the rabbit and then pour the anchovy and garlic sauce into the casserole. Let the rabbit cook and season with peppers, anchovies and garlic. Then serve with a laurel and some of the sauce.