Rabbit "Alla Ligure" with Pigato wine
De-bone a rabbit and prepare a broth with the leftover parts.
Mince celery, carrot, and onion and sauté with three cloves of garlic which will be removed once fragrant.
Add a sprig of aromatic herbs and the coarsely chopped rabbit.
Sauté the rabbit.
Simmer with the Pigato.
When the wine has evaporated continue to cook over low heat, adding the broth.
Add the pine nuts and olives, and adjust salt and pepper.