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CONIGLIO ALLE OLIVERABBIT WITH TAGGIASCHE OLIVES
Rabbit with Taggiasche olives

Ingredients for 4 people

4 rabbit legs 120 g of pitted taggiasca olives 1 glass of dry white wine 1 bunch of rosemary 4 sage leaves ½ golden onion 1 clove of garlic extra virgin olive oil salt to taste pepper to taste
Difficulty
Time

80 minutes

Cost
  • Divide each rabbit leg into two pieces
  • Brown in a pan over high heat with oil and a sprinkling of pepper for 10 minutes
  • Steam with wine the rabbit and add the aromas, onion and garlic
  • Salt according to your taste
  • At this point add the taggiasche olives keeping aside a handful for the final garnish
  • Lower the heat and continue cooking for about an hour
  • A recommendation: do not put herbs before browning the meat. The fire would burn too high giving the dish a bitter note
  • Serve with hot toasted blades
Commenti

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