Preparation: Remove the head and liver from the rabbit, and keep them aside; reduce the remainder to pieces and expose them to the fire in a saucepan with a lid: it will thus expel the humor, which you will throw away. In an earthenware saucepan pour a little oil, arrange the rabbit pieces, bay leaf, a pinch of thyme, and brown; when golden brown, remove from the pan and keep warm. In the cooking liquid stew the onion, celery, rosemary, pine nuts and chopped kernel; gradually add a little stock, obtained by boiling the head and liver. De-bone the head itself and mince the proceeds, together with the liver. When the vegetables are undone, return the rabbit to the casserole dish, adding the minced meat and olives; douse with Rossese and finish cooking. Bring to the table directly into the casserole. Ingredients:
One rabbit 100 g black Ligurian olives in brine one onion a sprig of rosemary a stalk of celery thyme a bay leaf a walnut kernel a tablespoon of pine nuts a glass of Rossese di Dolceaqua extra virgin olive oil salt
