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Rabbit with Olives

Rabbit with Olives it's classic main course from North Italy, this delicious dish matches the mild taste of rabbit meat with the strong taste of black olives, the wine and in Liguria even walnuts and pinenuts.

It's easy to cook and a great joy for sophisticated palate!


Ingredients for 4/5 persons:

1 whole rabbit (cut up)

flour to coat the rabbit (quantum satis)

1 glass of white wine

300 gr black olives

1 shallot

2 garlic cloves (peeled)

bay leaves, rosemary (to taste)

4-5 table spoons Extra virgin olive oil

salt and black pepper (to taste)

2 table spoons walnuts/pine nuts (optional)


1. Chop rosemary and garlic and mix

2. Add black pepper to the rosemary-garlic mix

3. Mix the rabbit meat with the mix rosemary-garlic-pepper

4. Coat the rabbit with flour

5. Chop shallot

6. Take a pan, add 4-5 table spoons of extra virgin olive oil

7. Warm up oil on medium fire

8. Set low fire, add chopped shallot and bay leaves until shallot start to be transparent

9. Add rabbit meat

10. Roast the meat until golden moving the meat for about 10-15 minutes

11. Set high fire and add 1 glass of white wine, until wine is dried

12. Add half glass of water (better would be warm water)

13. Add salt and pepper to taste

14. Set low fire, cover and cook for about 20 minutes (if water is finishing add more)

15. Add olives (optional walnuts/pine nuts) and continue to cook covered for 20 minutes more

16. Keep controlled the meat, if necessary, move the meat rabbit to avoid burnings






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