INGREDIENTS

  • 1 kg rabbit
  • 30 g black olives
  • 29 g pine nuts
  • 1 garlic clove
  • Sage
  • Thyme
  • Marjoram
  • 1 glass white wine
  • Salt and pepper
  • Extra virgin olive oil

PREPARATION

  1. Lightly fry and brown the rabbit with the oil and garlic. Chop the sage, thyme and marjoram together, add salt and pepper, and add to the rabbit in the pot.
  2. Add the white wine and allow to evaporate, then continue cooking for 15/20 minutes, adding a little water if necessary, mixing often and basting with the cooking juices.
  3. Add the olives e pine nuts and leave to cook for a further few minutes.

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