(Rabbit, Liguria-style - Traditional recipe)

Time: preparation: 15 minutes ........ cooking: about 60 minutes Half a rabbit, cut into pieces 2 tablespoons dried rosemary 4 tablespoons dried chives 45 g (1 1/2 oz) black olives, halved 200 ml (7 fl oz - 3/4 C) red wine 6 tablespoons extra virgin olive oil Salt easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

A lot of people use garlic instead of chives preparing this dish; we prefer chives because the recipe becomes more delicate. Besides we think garlic covers the taste of the other ingredients.
Wash rabbit pieces and let them fry lightly in a saucepan without fat for about 5 minutes, turning them now and then; this step is necessary in order to make the water go out from the meat.
Meanwhile prepare the olive oil together with aromatic herbs in another saucepan. Remove the rabbit pieces from the first pan and add them here. Let them fry lightly on both sides for some minutes and then pour in the wine. Keep on cooking, half-covered, stirring now and then, until meat is tender. Add olives 15-20 minutes before the end of the cooking. Add some hot water only if necessary. Let the cooking juice retire well, season to taste with salt few minutes before the end of cooking.
Serve hot.

Note
This is a do-ahead dish. Keep some cooking juice in the pan and when you warm up the meat, let it retire well.

What's the right wine?
Our suggestion is: Bonarda Oltrepò Pavese (red wine from Lombardy)

If you want to combine this dish with other ones for a complete menu,
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