Ingredients for 4 people:
1,5 kg rabbit, 1 sprig of rosemary, 1 sprig of thyme (or marjoram), 3 bay leaves, 100 g Polla Taggiasche Olives, Polla Rossese Wine Riviera Ligure di Ponente DOC , Polla Selezione Extra Virgin Olive Oil, 1 onion, 2 cloves of garlic, 2 spoonfuls of pine nuts, meat stock, salt to season.
Firstly cut the rabbit into a dozen pieces keeping the head, the liver and the kidneys separate. Next put some Polla olive oil in a large saucepan, heat and brown the chopped onion and garlic: add the rabbit and sauté, add the bay leaves, thyme and chopped rosemary. Cook until the rabbit is a golden colour. Leave it to cook for a few minutes and then add a glass of Polla Rossese wine, letting it evaporate, then add the Polla taggiasche olives. If you like, add the kidneys and liver. Add the pine nuts, stir well and cover the rabbit with a lid. Every now and then add a ladle of stock and cook on a low flame. Cook for approximately 1 hour until the meat becomes tender (it should separate easily from the bone). Serve the rabbit soaking it with plenty of the cooking sauce.