Rabbit with olives

Rabbit with olives is a second course of meat that embodies the authentic taste of Italian tradition. Rustic and full of flavor, it is a perfect combination of country products, recipes handed down in the family and unique aromas that enhance the genuine character of rabbit meat. This preparation is a tribute to Mediterranean cuisine and has deep roots in the tradition of Western Liguria, in particular Liguria, but is appreciated throughout the peninsula for its goodness and simplicity. The recipe is based on rabbit meat, a nutritious white meat, rich in high biological value proteins and easily assimilated amino acids. It is a light, low-calorie and highly digestible option, as well as being considered hypoallergenic, so much so that it is used for baby food during weaning of the little ones. Belonging to the Leporidae family, like the hare, the rabbit offers meat with a characteristic flavor that varies depending on its diet, oscillating between sweet and a slightly pungent and aromatic note. Now let's see what we need to prepare our Rabbit with Olives. Ingredients 1 rabbit of about 1/1.5 kg 1 large onion a glass of wine 80 grams of olives pine nuts to taste salt black pepper Aromatic herbs, thyme, bay leaves Extra virgin olive oil meat broth Ingredients for the broth 1 piece of white celery 1 onion cloves a few celery stalks 2 carrots peppercorns chives Steps Let's start by preparing the broth: peel an onion, pierce it with a few cloves, then cut two carrots and two celery stalks into pieces. Put the vegetables and meat in a pot with about 3 liters of cold water, bring to a boil and cook for about an hour. Now let's move on to the preparation of the rabbit: remove the head and offal, wash it under cold running water and cut it into pieces. Gently pat dry with kitchen paper to dry it. In a large pot, pour a drizzle of extra vergine olive oil and add the onion cut into thin slices, frying it until it becomes soft. Add the rabbit and brown it well on all sides. Deglaze with the glass of red wine, season with salt and cook for 35-40 minutes, adding the meat broth when necessary to maintain the right consistency. When the rabbit is almost cooked, add the olives, chopped herbs, black pepper and pine nuts. Continue cooking for another 30-35 minutes, adding meat broth whenever necessary to prevent the dish from drying out too much. Our Rabbit with Olives is now ready to be served, a dish that will conquer with its simplicity and enveloping flavor.