Il coniggio a carlonn-a (Roasted rabbit)


Ingredients:

One 1 Kg. rabbit
sage
thyme
rosemary
garlic
parsley
2 glassfuls of white wine
20 boneless black olives
1 handful of capers and pine seeds
butter
olive oil
salt and pepper

How to cook it:

cut the rabbit into pieces and roast brown it for 1 hour. Brown the chopped up sage, thyme, rosemary, garlic and parsley with olive oil and butter - if it is possible pick the aromatic herbs in your kitchen garden. Add the chunks of meat, add the needed pepper and salt and let it cook for 25 minutes; pour the white wine into the pan regularly and wet the meat with the gravy, before removing the pan from the stove pour a kind of Pesto sauce onto the rabbit. This Pesto sauce is made up with black olives, capers and pine seeds, which you have prepared in a mortar. Serve straightaway.