RABBIT WITH OLIVES
3 Cloves of garlic
1 Sprig of rosemary
3.5 oz Taggiasca olives
8 fl oz Tomato puree
3.5 fl oz White wine
Salt and pepper to taste
Extra virgin olive oil as needed
Meat broth as needed
Pour the olive oil into a pan and brown the garlic cloves. In the meantime, season the chopped rabbit with salt and pepper and brown it in the pan with the oil and garlic. Add the rosemary. Let the rabbit brown all over then add the white wine and let it evaporate.
Cover with a lid and let it cook over medium heat for about 20 minutes, checking that the sauce does not dry up too much and add broth or water as needed.
Add the tomato and continue cooking for another 10 minutes. After that, add the pitted olives.
Let the sauce thicken for 5 more minutes, remove the garlic, then serve the rabbit piping hot with its sauce.