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Sanremo-style Braised Rabbit

di Academia Barilla

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Sanremo-style Braised Rabbit
1 hours


Main course

Ingredients for 4 people

2 pounds rabbit
1 onion
1 clove of garlic
3 sprigs fresh rosemary
1/4 cup pine nuts
3/4 cup Sanremo olives (or other small black olives)
3 1/2 tablespoons extra virgin olive oil
1 cup dry white wine
Broth as needed
Salt to taste

Preparation 20 minutes preparation + 40 minutes cooking
1. Rinse the rabbit, cut it into pieces and season with salt

2. In a pan, heat the extra virgin olive oil over medium heat, add rabbit pieces and allow to brown evenly on all sides

3. Stir in the chopped onion and cook until golden

4. Add white wine and cook, adding a bit of warm broth if the meat looks dry

5. In the meantime, set aside approximately 15 whole pitted olives and chop the rest with pine nuts, garlic and rosemary

6. After cooking for about 30 minutes, add chopped ingredients to the rabbit and simmer for an additional 10 minutes

7. Add whole olives and cook until done

8. Serve warm