Rabbit with olives (4)
Instructions
Wash the rabbit under running water, drain them and cut it to pieces; arrange them in a terracotta Casserole with butter and oil; Let it cook well, add the white wine, salt and pepper.
Meanwhile, prepare a mixture of Rosemary, olives, pine nuts and parsley.
Melt in a bowl of warm water the nut and a spoonful of flour and add this mixture to the rabbit.
Simmer for about 30 minutes and add the chopped herbs and garlic cloves crushed.
Cook again, slowly, for about an hour or until the meat is thoroughly cooked and the sauce dense.
Accompanied with polenta or polenta croutons fried in oil.
Ingredients and dosing for 4 persons
- 1 1500 g bunny
- 50 g of butter
- 2 tablespoons of olive oil
- 2 sprigs of rosemary
- 2 cloves of garlic
- 20 green olives
- 1 tablespoon of pine nuts
- 1 handful of parsley
- 1 meat nut
- Little of white flour
- 1 glass dry white wine
- Pepper
- Salt