Roast rabbit with pitted taggiasche olives, capers and potatoes

Roast rabbit with pitted taggiasche olives, capers and potatoes

For 6 People

Roughly chop the onion, crush the garlic and sweat using extra-virgin olive oil in a large casserole pan. Add the pieces of rabbit, rosemary and cook on a high heat until the meat is sealed. Add the white wine and allow to evaporate. Add the pitted Taggiasche olives and capers, cover and cook over a low heat. Allow to simmer gradually adding the Superbrodo Casamia stock paste and water. Peel the potatoes and cut into large wedges. Add the potatoes to the pan after the meat has been simmering for thirty minutes. The rabbit will be ready in approximately 45 / 50 minutes. Serve and garnish with fresh aromatic herbs.

Chef

Chef Gianluca Galliera

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