Coniglio alla ligure

Method

1. 1 Cut the rabbit into pieces and pat them dry thoroughly.
2. 2 Pan-fry in olive oil until golden brown on all sides, then remove from heat.
3. 3 Sauté the crushed garlic with rosemary and bay leaves in the same pan.
4. 4 Put the rabbit in, pour in some white wine to let it evaporate, then add just enough water to cover it.
5. 5 Simmer over low heat for 60 minutes, then add the black olives and pine nuts during the last 15 minutes.

With an appliance

• Pressure cooker 1 hr

  Replace step 5: simmer the rabbit under high pressure for 18 minutes, then release the pressure naturally for 12 minutes; add the black olives and pine nuts after opening the lid, and cook for an additional 8 minutes.