INGREDIENTS FOR 4 PERSONS:

– Extravirgin olive oil

– 30 Grams Taggiasche Olives

– 20 Grams Pine nuts

– Salt

– 1 bunch of tied aromas

– Thyme in abundance

– Sage

– 2 laurel leaves

– 1 glass of white wine

– Pepper

– 2 Cloves Garlic

– 1.2 kilogram Rabbit

METHOD:

Put the rabbit in a saucepan without oil, making it brown well on all sides.

Prepare a mixture of onion, garlic, carrots, celery and brown it with the oil and add the rabbit previously passed with the pan. Season with salt and pepper, sauté well and sprinkle with white wine, cook over low heat until the wine has evaporated, add the bunch of aromas, 2 cloves, 2 bay leaves, add vegetable broth if necessary. cook for about 1 hour.

When cooked, add taggiasche olives and pine nuts.

Serve hot.