Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
Serves 3 to 4
2 tablespoons olive oil
1 onion, peeled and chopped
2 cloves garlic, minced
4 pounds cut up rabbit
2 bay leaves
1 tablespoon chopped rosemary needles
2 tablespoons chopped marjoram
2 tablespoons pine nuts
1 cup Taggiasche olives
1 cup wine (Rossese Dolceaqua)
Salt and pepper to taste
Heat the olive oil in a large sauté pan and cook the onion until soft. Add the garlic and cook until soft. Salt and pepper the rabbit pieces and add them to the pan and brown them well.
Add the bay leaves, rosemary and marjoram. Raise the heat to high and add half the wine; allow it to evaporate. Add the pine nuts, olives and rest of wine. Cover and cook over medium low heat until the rabbit is tender, about 45 minutes. Add more wine as needed during the cooking if the pan seems dry.
This recipe is featured on show 2326 - Cooking of Liguria.