Ligurian-style pasta with rabbit

Ingredients

For 1 serving

• Durum wheat pasta75 g
• Rabbit120 g
• Black olives15 g
• Pine nuts5 g
• Garlic1 clove
• Rosemary1 g
• Vegetable broth150 ml
• Extra virgin olive oil1 teaspoon
• White wine50 ml
• Saltto taste

Contains: gluten, nuts, celery, sulphites,

Method

1. Rinse the rabbit pieces, pat them dry with kitchen paper and season with salt; warm the vegetable stock.
2. Heat the olive oil in a saucepan over medium-high heat with the crushed garlic and the rosemary and brown the rabbit for 6–8 minutes, turning, until golden on all sides.
3. Deglaze with the white wine and let it evaporate for 2 minutes, until you no longer smell alcohol; add the stock, cover and cook gently for 40 minutes, until the meat comes away easily from the bone.
4. Take out the rabbit, let it cool for a few minutes, then bone it and shred the meat with your fingers, discarding small bones and cartilage; remove the garlic and rosemary sprig from the juices.
5. Meanwhile bring a pan of water to the boil for the pasta, salt it once it boils and add the pasta; cook for the time on the packet, usually 9–11 minutes, until al dente.
6. Return the meat to the cooking juices with the black olives and pine nuts and heat for 2–3 minutes over medium heat, until the sauce reduces slightly.
7. Drain the pasta and toss it in the sauce for a minute.