put in a marinade of water and lemons and infuse for about 2 hours. In a large, high frying pan (even better would be a fireproof terracotta oven dish) heat the olive oil. Add the garlic and peperoncini and sauté, add the rabbit parts and stir-fry, then dab the marinated giblets well and add them to the rabbit parts, wrapped in parsley and basil. Add the white wine and the tomatoes and season with salt and pepper. Cook on low heat for about 45 minutes. Cover and steam or cook in the oven at 180 °C.