Frantoio di Sant'Agata

Ingredients:
1 kg of rabbit
100 g black Taggiasca olives
1 large onion
1 celery stalk
1 carrot

1 twig of rosemary
4 nuts
1 glass of red wine
1 glass of extra virgin olive oil
½ lemon

Thyme, bay leaf and salt

Preparation: Cut up the rabbit and finely chop the onion, celery and carrots. Add the olive oil to the frying pan and add the rabbit. Add the vegetables. Now season with the red wine and add the thyme, bay leaf and salt. Cook for a good hour in water and in the last 5 minutes add the Taggiasca olives and finely chopped lemon.