Ingredients (4 pax):
- A rabbit in pieces
- 100 gr of black olives
- 1 lemon
- 1/2 glass of white wine
- extra virgin olive oil “Sasso San Pellegrino” or “Casale Lupi”
- 2 teaspoons of olive pate Az. Agr. Norcia
- Garlic, rosemary, salt to taste
Wash the rabbit, put it on the stove.
Add oil, garlic, rosemary, salt.
Add the white wine. Put the lemon wedges without peel, the black olives and the 2 teaspoons of Az, agr. Norcia.
Put on high heat for 2/3 minutes and then over low heat until the end of cooking.
If necessary, to prevent the sauce from drying out too much, add a glass of water.
Garnish with rosemary.
Enjoy your meal.
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