Rabbit with olives (2) (Coniglio con Le Olive (2))
Instructions
Wash and dry the rabbit pieces; without any seasoning make them skip over high heat for a few minutes to evaporate some of the water they contain.
In a pan heat the oil with the garlic, add the rabbit pieces and rosemary leaves, let them ben Brown, sprinkled with wine, let it evaporate; Add salt, pepper, add chopped tomatoes and pitted olives.
Cooking courses, passed on a serving dish, cover with the sauce and serve.
Ingredients and dosing for 4 persons
- 1 rabbit apart
- 1 clove of garlic
- Some leaves of rosemary
- 1/2 cup of white wine
- 300 g of green olives
- 300 g of peeled tomatoes
- Olive oil
- Salt
- Pepper