For ➍1 rabbit, 1½ kg, cut into pieces
15 cl extra virgin olive oil
1 large onion, thinly sliced
1 clove of garlic, coarsely chopped
rosemary sprigs
sage leaves
small thyme sprig
100 g black (taggiasca) olives
2 glasses of dry white wine*
8 tbs tomato pulp (polpo di pommodore with pieces)
salt & pepper
flour
50 -100 cl stock*
Wash the rabbit pieces. Pat them dry and roll them in the flour. Beat them off.
Heat the oil in a casserole. Brown the rabbit.
Add the onion, garlic, herbs and olives. Cook the onion on a low heat.
Stir in the wine and let it evaporate by half.*
Mix in the tomatoes, salt and pepper.
Stew the rabbit for 1½ h on a medium heat.
If necessary, add stock to keep it moist. Serve with gnocchi or polenta.
*If wanted, replace some wine with some stock.
