| 4 | | Boneless rabbit loins with flap intact |
| 1 | c | Cold water |
| 1/2 | c | Red wine vinegar |
| 2 | tb | Salt |
| 10 | | Black peppercorns |
| 4 | tb | Pure olive oil |
| 1 | lg | Bulb fennel (about 1 pound) core removed and sliced into 1/4-inch batonette |
| 1 | md | Spanish onion |
| 1 | tb | Fennel seeds |
| 1/2 | c | Basic tomato sauce |
| 1/2 | c | Dry white wine |
| 1/2 | c | Balsamic vinegar |
| | Salt and pepper |
| 2 | sl | Day old bread |
| 1/4 | c | White wine vinegar |
| 1 | c | Parsley sprigs |
| 2 | tb | Capers, drained and rinsed |
| 1 | | Clove garlic,; thinly sliced |
| 1/2 | c | Cooked and chopped spinach |
| 1 | tb | Chopped fresh thyme leaves |
| 1 | tb | Chopped fennel fronds |
| 1 | c | Extra virgin olive oil |
