1 rabbit black eyes of 1.5 kg
100 g Taggiasche olives in brine E. Amoretti di Lorenzo
2 tablespoons of pine nuts
2 cloves of garlic
1 sprig of rosemary
2-3 bay leaves
½ glass of Extra Virgin Olive Oil 100% Italian E. Amoretti di Lorenzo
1/2 bottle of “Ormeasco” red wine
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 the ½ cup of Extra Virgin Olive Oil 100% Italian E. Amoretti di Lorenzoin a pan and let the chopped onion and garlic dry over low heat; add the rabbit into pieces and brown it.
Add the laurel, the chopped rosemary and thyme or marjoram. Cook until the rabbit is well browned. Cook a few minutes and add the red wine. Once evaporated, add the Taggiasche olives in brine E. Amoretti di Lorenzo. This is the time if you want to combine the kidneys and the liver of the rabbit.
Then add the pine nuts, stir, 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 a low heat.
Serve with plenty of cooking sauce and accompany with a green salad, fried carrots or mashed potatoes. A perfect match a bottle of red wine.