The typical Sardinian-style rabbit recipe from our island's tradition, rich in aromas and flavors, easy and protein-rich.
Step 1 of 3: Cut the rabbit into pieces, clean the onion and prepare the garlic cloves.
Step 2 of 3: 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.
Step 3 of 3: Cook over low heat for about 50 minutes.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel
| Average values | Per serving508 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,521 kJ603 kcal | 496 kJ119 kcal |
| Fat | 22.66 g | 4.46 g |
| of which saturated fatty acids | 8.69 g | 1.71 g |
| Carbohydrates | 0.51 g | 0.1 g |
| of which sugars | 0.3 g | 0.06 g |
| Fibre | 0.36 g | 0.07 g |
| Protein | 99.62 g | 19.61 g |
| Salt | 0.66 g | 0.13 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detected
