Ligurian rabbit

Let's start by taking a large bowl where we will put the rabbit cut into pieces. Add the wine until it covers it, along with the bay leaf, the rosemary sprigs and the chopped onion. Then let it marinate for at least 8/10 hours in the fridge.

Once the marinating time has passed, take the terracotta pot, which is essential for cooking. Add the extra virgin olive oil and the garlic cloves and let them brown.

Once browning is complete, drain the rabbit and the aromatic herbs and place them in the casserole dish. Brown the rabbit over low heat, turning it occasionally with a wooden spoon.

Add the glass of white or red wine and once it has evaporated, continue cooking by adding a little vegetable broth at a time and cover with a lid.

Serve hot with some good purée and dinner is served.

Cook for one hour and fifteen minutes, always over low heat and with the lid on. After 3/4 of the cooking time, add the Taggiasca olives and finally salt.