Cut the rabbit into pieces, clean the onion and prepare the garlic cloves.
In a pot, pour in the extra virgin olive oil, onion, garlic and bay leaf; sauté for a few minutes, season with salt and add the wine. Once the wine has evaporated, add the olives.
Cook over low heat for about 50 minutes.
Pot
Wine
Cook a few hours before serving to allow the flavors to develop.
Served with some warm bread and a good glass of white wine.
Italia, Sardegna
| Energy (kcal) | 118.62 |
| Carbohydrates (g) | 0.11 |
| of which sugars (g) | 0.06 |
| Fat (g) | 4.46 |
| of which saturates (g) | 1.7 |
| Protein (g) | 19.61 |
| Fibre (g) | 0.08 |
| Salt (g) | 0.13 |
