1 rabbit, cut into 2 kg pieces
2 tablespoons of mustard
2 tablespoons of butter or margarine
2 tablespoons of olive oil
1 finely chopped onion
1 tablespoon of olive oil
1 sprig of rosemary
1/2 cup of dry white wine
1 fresh tomato, peeled and seeded, or 1/2 cup of tomato puree
1 pinch of asafoetida
1 1/2 cups of chicken broth
3 anchovies
6 to 8 slices of French bread
1 clove of garlic
12 black olives, finely chopped but not too fine
olive oil to taste
salt and black pepper to taste
1 rabbit, cut into 2 kg pieces
2 tablespoons of mustard
2 tablespoons of butter or margarine
2 tablespoons of olive oil
1 finely chopped onion
1 tablespoon of olive oil
1 sprig of rosemary
1/2 cup of dry white wine
1 fresh tomato, peeled and seeded, or 1/2 cup of tomato puree
1 pinch of asafoetida
1 1/2 cups of chicken broth
3 anchovies
6 to 8 slices of French bread
1 clove of garlic
12 black olives, finely chopped but not too fine
olive oil to taste
salt and black pepper to taste
Mix a little olive oil with the mustard and brush it over the rabbit pieces seasoned with salt and black pepper
Let it sit for a few hours
Fry the onion and rabbit well in the olive oil and butter or margarine
Add the anchovies, wine, and cook until the liquid has almost completely evaporated (about 20 minutes)
Add the tomato, asafoetida, olives, rosemary, and chicken broth
Reduce heat and cook until the meat is tender (about 20 minutes)
Add a little more broth to prevent it from drying out
Remove from heat and place in a baking dish
Cut the French bread into slices and brush each one with garlic
Drizzle with olive oil and surround the baking dish with the bread slices
Serves 6.
