800 gr. rabbit in pieces
1 stick of celery
540 gr. Salvagno black olives sauce
1 bunch of parsley
2 bay leaves
60 gr. Pine nuts
500 ml. White wine
Salvagno extra virgin olive oil
Salt and peppercorns
Place the rabbit pieces in a bowl with half an onion and half a stalk of celery cut into pieces. Add the wine, add a few peppercorns and leave to marinate for about half an hour.
Chop the onion and celery left together with the carrot. Sauté them in a saucepan with Salvagno extra virgin olive oil, then add the rabbit well drained from the marinade and brown over high heat for about ten minutes, turning the pieces to color them on all sides.
Add the Salvagno black olives sauce, the bay leaf, season with salt and pepper. Lower the heat and simmer for 40 minutes covered, if necessary add a little water. Halfway through cooking, add the pine nuts and the peeled and diced potatoes.
Off the heat when cooked, season with the chopped parsley and a drizzle of Salvagno extra virgin olive oil.