Ligures rabbit

Ingredients:

1 black-eyed rabbit of 1,5 kg
100 g Taggiasca olives in brine F.lli Amoretti di Lorenzo
2 spoons of pine nuts
meat broth to taste
1 onion
2 cloves of garlic
1 sprig of rosemary
2-3 bay leaves
½ glass of 100% Italian Extra Virgin Olive Oil F.lli Amoretti di Lorenzo
1/2 bottle of red wine Ormeasco Deperi
Timo
Marjoram
Sale

Preparation:

Cut the rabbit into a dozen pieces and set aside the head, liver and kidneys.
Wash the rabbit pieces under the tap and dry them.
Put ½ glass of 100% Italian Extra Virgin Olive Oil F.lli Amoretti di Lorenzo and sauté the chopped onion and garlic over low heat; add the rabbit into pieces and brown it.
Add the bay leaf, the chopped rosemary and thyme or marjoram. Cook until the rabbit is golden brown. Cook for a few minutes and add theOrmeasco Deperi . Once evaporated, add the Taggiasca olives in brine F.lli Amoretti di Lorenzo. This is the time, if you like, to combine the kidneys and the rabbit liver.
Then add the pine nuts, mix, put the lid on and cook for about 1 hour until the rabbit becomes tender. From time to time add a little broth and cook over low heat.
Serve with plenty of cooking sauce and serve with green salad, fried carrots or mashed potatoes. To be enjoyed with red wine Ormeasco Deperi.