Pappardelle With Rabbit Sauce

Preparation:

Preparation: Brown the rabbit, dipped in flour, in plenty of oil with a few cloves of garlic, the chopped thyme and rosemary. Let it brown, wet it with a third of a glass of white wine, let it evaporate, add salt and pepper. Add a ladleful of hot water and a stock cube, cover and cook, stirring occasionally to prevent sticking. At the end of cooking, add a handful of olives. Cook the pappardelle in abundant salted water, drain and dress them with the rabbit and the sauce, butter and grated parmesan.