This is a fresh dish, suitable for any season, that does not require great cooking skills and is both beautiful and delicious. For me, it was a “leftover” main course since I had rabbit, tomatoes, and olives at home. I combined everything in a very flavorful almost white sauce!
- Difficulty: Easy
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 2 people
- Cuisine: Italian
Ingredients
- 1 Rabbit
- 6 Cherry Tomatoes
- 1 clove Garlic
- 2 sprigs Rosemary
- 6 Black Olives
- to taste Extra Virgin Olive Oil
- to taste Salt
- to taste non-alcoholic wine
Preparation
Wash and quarter the cherry tomatoes, peel the garlic, and clean the rosemary. Sauté everything with a little extra virgin olive oil in a large pan.
Rinse the rabbit pieces and dry them, add them to the other ingredients, and brown over high heat, turning often so that the rabbit cooks on the surface. Lower the heat and add the wine, cook covered for about 40 minutes. If it dries out, you can add some vegetable broth. Salt to taste. Serve hot
