Conigliolo with olives
Conigliolo with olives
Conigliolo with olives
5
1
Stefano Moraschini
Put the olives in a fiasco (or bottle) of coarse salt; every morning, drain the water, the salt extracted from the olives.
If the sale were to decline too tidy.
When the olives have become all Wrinkly but I'm still not too harsh is the right time to eat them.
You can put hot pepper (into small pieces) and/or garlic (cloves) and/or Rosemary.
Once ' obtained ' the olives, merge to rabbit in red wine (Chianti) and olive oil and cook.
Calories calculation
Calories amount per person:
263
Ingredients and dosing for 4 persons
License
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