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
