Roast rabbit '' Coniglio arrosto alla ligure''

Liguria


Cooking time: 1 hour and 20 minutes
Difficulty:
Ingredients, amounts for 4 people:
  • garlic: 2 cloves
  • butter:
  • onion: 1
  • rabbit:
  • olive oil:
  • black olives in brine:
  • pepper:
  • rosemary: 1 branch
  • salt:
  • thyme:
  • dry white wine:
Preparation:
Cut the rabbit into pieces, wash it and brown it in 1/2 cup of olive oil, a piece of butter, garlic, chopped rosemary and the thyme. When the meat is browned on all sides add the chopped onion and salt and pepper to taste. Pour over the white wine and leave to evaporate. Continue the cooking on a low heat for about fifty minutes with the pan covered, adding one or two spoonfuls of broth, if the sauce appears to be too dry. Twenty minutes before take off the heat and add the black olives. Before serving take out the garlic cloves.