Rabbit with olives and pine nuts

Ingredients

for 4 servings

• extra virgin olive oil 45 g
• mild pancetta 100 g in small dice
• pitted Taggiasca olives 80 g whole
• yellow onions 40 g chopped
• carrots 30 g chopped
• celery 30 g chopped
• pine nuts 30 g
• fine salt 3 Liffo spoons
• black pepper 2 pinches
• fresh garlic 2 cloves chopped
• fresh rosemary 1 sprig whole
• fresh sage 1 sprig whole
• fresh thyme 1 sprig whole
• rabbit 1000 g in pieces
• dry white wine 150 g

Allergens: tree nuts, sulphur dioxide and sulphites

Setting up Liffo

Container 1

In the first container put 25 g of extra virgin olive oil, 100 g of mild pancetta, in small dice, 80 g of pitted Taggiasca olives, whole, 40 g of yellow onions, chopped, 30 g of carrots, chopped and 25 g of celery, chopped.

Container 2

In the second container put 20 g of extra virgin olive oil, 30 g of pine nuts, 5 g of celery, chopped, 3 Liffo spoons of fine salt, 2 pinches of black pepper, 2 cloves of fresh garlic, chopped, 1 sprig of fresh rosemary, whole, 1 sprig of fresh sage, whole and 1 sprig of fresh thyme, whole.

Container 3

In the third container put 340 g of rabbit, in pieces.

Container 4

In the fourth container put 320 g of rabbit, in pieces.

Container 5

In the fifth container put 340 g of rabbit, in pieces.

Container 6

In the sixth container put 150 g of dry white wine.

• Select when the recipe should be ready

Liffo needs 81 minutes of cooking for this dish.